Serves 4

Preparation Time: 10 minutes
Cooking time: 10 minutes
Chef Top or griddle  

250g (9oz) fine asparagus spears
20 large fresh scallops
Virgin olive oil
Freshly ground sea salt and black pepper
12 thin slices pancetta or smoked streaky bacon
1 lemon Rocket leaves 

Preheat the Chef Top on a medium heat for 5 minutes.

Trim the ends of the asparagus and cook in boiling water for 3 minutes. Remove from the heat, drain and plunge into ice cold water. Drain and toss in a little olive oil. This will preserve the colour of the asparagus.
Gently wash and dry the scallops. Lightly coat the scallops with olive oil and season with the sea salt and black pepper. Put to one side.
Place the asparagus and pancetta or bacon around the sides of the Chef Top. Cook until the pancetta begins to go crispy.   Add the scallops one at a time to the central cooking area. Cook for just one minute on each side, turning them in the order they were put on. They should be turning golden and spring back when pressed down with the spatula.
To finish, squeeze the lemon over the scallops.
Toss the rocket in a little olive oil and place a handful on each plate. Arrange the asparagus and pancetta on top and position the scallops round the edge. Garnish the plate with a swirl of olive oil and serve immediately.    

Tip: Try with peeled king prawns instead of scallops.

View the Chef Top video demonstration to see how this recipe is prepared.