20g butter

50g wild rocket, washed and pat-dried

salt and pepper

4 tbsp olive oil

(served 4)

Heat the butter in a frying pan until quite hot. Add the scallops and fry on medium-high heat for about 5 minutes (depending on the size/thickness of the scallops), until just cooked and slightly brown around the edges. Add the olive oil to warm for 30 seconds. Add salt and pepper to taste. Arrange the scallops on top of the rocket leaves and pour the oil and butter over the top as a warm dressing. Serve.

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