Scrummy seared Scallops....

Last night on watching Masterchef the professionals I found myself wanting to try to create something that is as visually exciting as it is scrumptious to eat as usually my meals are of a more, lets say 'rustic' appearance...the 'ol noggin started ticking away and I settled on a (posh sounding) starter that is quick and easy to make but would impress any partner/friend/date/parent/housemate ( you get the picture-it will impress ANYONE!!) whom you may be entertaining, I have given this scallop dish of dreams the official title of the following:
Seared Scallops with crispy Parma Ham on a bed of Pea and Mint puree....(sounds good hey?!)
The ingredients I used were as follows (based on cooking for 4 people, 3 of which were very hungry, rather large men):

* 12 Scallops ('without Roe' apparantly...not quite sure what 'Roe' is but they didn't have any on!)
*4 slices of Parma Ham
*A mug full of frozen peas (mine was a regular starbucks one)
*A heaped teaspoon of fresh garden mint (out of a jar...colemans i think)
*A dash of Anchovy sauce (sounds putrid but trust me, you can't taste it and it does add a certain 'depth'...without sounding too wanky about it)
*small amount of extra virgin olive oil
*salt and pepper
*dash of lemon juice

Firstly, Cook the peas (in a pan, boiling water to cover... and wait until the peas start swirling around like they're having a party..should be about 4mins), Whilst the peas are cooking brush the oil onto a griddle pan and put over the heat, when the griddle is super hot place the strips of Parma Ham on and watch them bubble up and start turning golden brown, Turn a couple of times to make sure the ham is getting nice and crispy both sides then put on a plate to one side (your peas will probably be done by now so drain and mash together with the mint and anchovy sauce) , Using the same pan throw in (or place gently if you so wish) all of the scallops and don't touch them for 2 minutes.... After 2 minutes turn them over and cook on the other side for a further minute and a half, Whilst the scallops are cooking if you want your pea and mint concoction to be properly pureed then either blitz in a food processor or squish through a sieve, After the scallops have cooked for a total of 3 1/2 minutes turn off the heat and squeeze the lemon juice over,
  ET VOILA!...All cooking done and now all you have to do is place nicely together on a plate, season with the salt and pepper and serve to your guest(s), I chose to do two 'posh smears' of the pea and mint puree with a little Parma Ham placed on each smear then the Scallops piled up in the middle on each plate, Then finished off with abit of watercress I had hanging around. It went down a treat!!!!!

Per plate this cost me just under £5, I hope you enjoy!!!

Px