Scallops wrapped in prosciutto ham with butternut squash and watercress purée

Ingredients

Fish & Shellfish

  • 12 scallops

Fresh Meat

  • 4 slices of prosciutto

Fruit & Vegetables

  • 250g of butternut squash, peeled and sliced

Dairy

  • 175ml of double cream
  • 1 knob of butter

Salad & Fresh Herbs

  • 375g of watercress, a handful reserved for garnish

Store Cupboard

  • salt
  • pepper

Oils & Vinegars

  • 2 tsp olive oil