Scallops wrapped in prosciutto ham with butternut squash and watercress purée

Peel the butternut squash and then cut 12 discs from the barrel end of the squash (the purée can be made from the trimmings and the bulbous end). The discs should be very slightly larger than the scallops. Cook the discs in a flat pan just covered with water, seasoning and a good knob of butter. Keep warm or reheat before serving

For the butternut squash purée, take the trimmings and cook in lightly salted water until very soft, Once soft, drain the water from the pan and then continue cooking the trimmings, evaporating the remaining water. Add 50ml of the double cream to the pan and bring to the boil, cooking until the cream reduces slightly. Blend the mixture, season and then pass through a sieve

Blanch the watercress in lightly salted water until soft, this could take up to ten minutes. Once soft, drain the water from the pan. Add 125ml of double cream to the pan, bring to the boil and let the cream reduce slightly. Blend the mixture, season and then pass through a sieve

Wrap each scallop in a strip of prosciutto ham (one slice of ham should be enough for 3 scallops). Secure each one with a cocktail stick

Pan-fry the scallops in 2 teaspoons of olive oil until golden on each side - a few minutes on each side should do

Reheat the purées. Remove the cocktail sticks and place 3 scallops on each plate, then dress with the purées. Finish with a few sprigs of watercress and a little extra cream over the scallops