Recipe: Scallops with tomato salad

Ingredients
One Mango
200g Diced Pancetta
150g Salad leaves
12 cherry plum tomatoes
12 Scallops
1 Tablespoon sesame seed oil
1 Small diced chilli
1 Tablespoon fish sauce
Juice and Zest one lemon
Seasoning

Method
Peel the mango and dice
Shallow fry the Pancetta until crisp, drain on kitchen towel to remove excess fat
In a bowl mix the salad leaves, tomatoes and Pancetta
Season the salad remebering the Pancetta is salty already
Pan fry the scallops in the sesame oil
Add the chilli, juice and zest of the lemon and fish sauce
Remove the scallops from the pan
Bring the cooking juices to the boil
Place your salad on a plate and top with the scallops, dress with the cooking juices.