Seared Scallops in Pancetta

 Ingredients:
 16 scallops
 16 slices of pancetta
 4 large field mushrooms
 24 cherry tomatoes
 chopped garlic
 oil and red wine vinegar dressing
 lemon wedge

 Method:
 1. Clean the scallops well and wrap in a slice of pancetta.
 2. Roast the mushrooms in the oven with garlic, butter and extra virgin olive oil, salt and pepper.
 3. Roast the cherry tomatoes until the skin just breaks out but not too soft.
 4. In a non-stick pan add the scallops, caramelising the pancetta all the way round the scallop.

Note: (If they are large finish them in the oven, being careful not to overcook them!)

To serve place the dressed salad around the edges of the plate and put the scallops on top of a large hot mushroom in the middle with the cherry tomatoes sprinkled on the salad.