Scallops with pancetta & mint butter

INGREDIENTS

• 100 g butter
• 1 small bunch mint, leaves picked
• sea salt
• freshly ground black pepper
• zest of 1 lemon
• 8 fresh scallops, from
• , ask your fishmonger, removed from the shell and trimmed
• olive oil
• 4 rashers higher-welfare pancetta or thinly-sliced bacon
• 1 bunch asparagus
• 150 g frozen peas
• 1 small handful wild rocket leaves
• extra virgin olive oil