- To make the pea puree, heat a film of olive oil in a saucepan over medium heat. Add the onion and garlic and cook for 4–5 minutes until soft.
- Add peas and stock, bring to a simmer, and cook for 3–4 minutes until peas are tender. Remove from heat and blend until smooth with lemon juice. Season with salt and pepper to taste, then cover to keep warm.
- Bring a large saucepan of salted water to the boil. Cook spaghetti according to packet instructions, then drain and toss with lemon zest, lemon juice, extra virgin olive oil and baby spinach. Season to taste.
- Meanwhile, heat a non-stick frying pan over medium heat. Add prosciutto slices and cook for 1–2 minutes on each side until crisp. Remove and drain on paper towel.
- Wipe out the pan and return to medium-high heat with 1 tbsp olive oil. Season scallops with salt and pepper, then sear for 1–2 minutes per side until golden and just cooked through.
- Divide the pea purée between plates and top with lemon oil spaghetti. Arrange scallops over the top and finish with shards of crispy prosciutto.
- Serve immediately.
