Scallop, asparagus and potato salad

1 Cook potatoes in boiling water until tender. Drain. Set aside.

2 Blanch asparagus in boiling water for 2 minutes (or microwave on high for 2 minutes). Heat olive oil in a large non-stick pan. Add potatoes and asparagus.

3 Cook until potatoes are browned, then add rocket and toss to combine. Divide this mixture among 4 plates.

4 Put the pan back on the heat and add more oil if necessary. Add scallops and cook for 1 minute on each side. Add half the lemon juice to pan and toss scallops to lightly caramelise. Divide scallops among plates, scatter the remaining juice and zest over and season with salt and pepper. Serve immediately.