This is an unusual combination, but works!

2 bananas
50ml double cream
1 scant teaspoon of salt
6 scallops
Green salad leaves
Small handful of coco nibs
Slice of Parma ham

To make:
Puree
Blend all the ingredients for the puree and keep warm

Parma ham crisps:
Heat the oven to 190°C
Grease two identical baking sheets; one on the inside, the other on the underside
Place one inside the other so the ham slices are sandwiched between the greased surfaces
Bake in the top of the oven for 9 minutes
Remove the upper baking sheet and leave to cool
NOTE – The ham will be limp straight from the oven, but will crisp up as it cools

Scallops:
Pour a ‘film’ of olive oil into a pan and bring to high heat (until the oil is almost smoking)
Season your scallops with salt and white pepper (black will do, but white is more delicate)
Place them into the hot oil, presentation side down (usually the larger side)
The objective is to caramelise the scallops, giving them a deep golden-brown colour
Approximate timing is 3 minutes, but do check and let the colour be your guide
Turn over, but do not caramelise the second sides, since this will overcook the scallops
Test with fingertips; the scallops should be firm but not rubbery, with a little bit of give
Just before you remove them from the heat, a squeeze of lemon juice is recommended, this will counteract the effects of the oil, whilst bringing out more of their fantastic flavour
NOTE – For extra indulgent luxury, try adding a knob of butter just before turning the scallops
Arrange on a plate, scatter with the coco nibs and arrange the leaves around the scallops, top with the crisp and serve.