Prosciutto scallops beans & rocket

1) Roast the prosciutto in a 180°C oven for 10 minutes until crisp and set aside.
2) Mash the beans and mix in the chopped garlic and anchovy fillets, lightly saute the mix in olive oil for a few minutes.
3) Saute the scallops on each side until lightly browned and set aside.
4) Place a dollop of the bean mix on each plate and top with 2 slices of prosciutto and the scallops.
5) Scatter a small handful of the wild rocket on each plate and dress the dish with the remaining olive oil and a grind of black pepper.