Scallops Wrapped in Parma Ham ,served On Its Own Spit with Chorizo,asparagus and Pea Salad

In a hot black or non stick pan, sear your seasoned scallops on both sides, add a little butter to caramelise.
Stand and then wrap each scallop in prosciutto or parma ham.
Place each scallop(4-5 per person) on a rosemary spit.
Place an a tray and sit under a grill or in an oven.
Using the same non stick pan quickly fry the chopped chorizo and chopped asparagus, add the fresh or frozen peas and a little olive oil, until nicely cooked al dente, season and set aside.
Boil the 4oz frozen peas until cooked and pass, add splash of cream and blend to make a puree.
On a plate place a line of puree, then on top of this the tossed warm salad, then place the kebab on top.
Leave while you make a fantastic looking vanilla foam....
Quickly boil the milk with the split and seeded vanilla, then with a hand blender whisk rapidly to form a foam..
Place the plate under the grill or in oven to heat fully, then spoon on vanilla foam... sprinkle dried scallop roe around or paprika is fine