Ingredients

• 8 thin slices prosciutto
• 1 bunch sage
• 16 scallops
• salt and freshly ground black pepper
• juice of 1 lemon
• 1 cup cooked puy lentils
• 1 large handful baby spinach leaves
• 1 large handful rocket leaves
• extra virgin olive oil

Method

Fry
the prosciutto in a little olive oil until just starting to crisp, add the
sage and allow to crisp. Remove and set aside. Reheat the pan and add the
seasoned scallops, cook quickly, about a minute on each side. Add the lemon
juice to the pan and swirl about. Remove from heat and set aside. Add the
lentils to the pan and reheat. Combine the baby spinach and rocket and toss
with a little olive oil. Arrange leaves on plate and toss over lentils,
prosciutto and sage. Place 4 scallops on each plate.

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Method