Seared Mustard Scallops with Prosciutto Potato and Fennel Salad

In the food photography class I attended in March the chef cooked a great scallop dish that I thought would be a good dish to try to create at home. It's fairly simple but the reviews from our friends were fantastic!

You'll need (for 4 people):

• 12 scallops
• 2 fennel bulbs
• 2 large starchy potatoes
• 8 strips of proscuitto
• Pungent mustard oil
• White wine vinegar
• Olive oil
• Himalayan pink salt

It's a fairly simple dish. The steps are:

• Cut the potatoes into thick rectangles, about 4 per potato
• Par-boil the potatoes for five minutes
• Shave the fennel on the thinnest setting of a mandoline
• Mix the fennel with a good glug of olive oil and a splash of white wine vinegar
• Wrap the potato rectangles with two slices of prosciutto
• Fry the potatoes on each side for approximately two minutes - then sprinkle with salt
• Sear the scallops in another pan, a few minutes per side
• Put everything on the plate, including the fennel salad with some fennel tops