Seared Scallops With Roasted Tomatoes, Crispy Prosciutto And Sma

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 large roma tomatoes, quartered
• 1 pinch dried oregano or 1 pinch italian seasoning
• salt & freshly ground black pepper
• olive oil
• 8 slices prosciutto
• 1 garlic clove, finely chopped
• 1 (400 g) can cannellini beans or 1 (400 g) can flageolet beans, drained
• 4 -6 anchovy fillets, chopped
• 1 -2 small dried chili, crumbled
• extra virgin olive oil
• 16 scallops (trimmed with either roe on or off)
• peppery rocket or watercress leaf, for garnish

Recipe

• 1 preheat the oven to 240d celsius. season the tomatoes and sprinkle with the oregano or italian spices.
• 2 drizzle with olive oil and roast in the oven skin side down for about 10-15 minutes.
• 3 place the prosciutto slices beside the tomatoes and continue to roast for a further 10 minutes until the tomatoes are juicy and the prosciutto is crispy.
• 4 in a pan fry the garlic, chillies and anchovies in 1 dessert spoon of olive oil for a minute or 2.
• 5 add your beans and cook for a couple of minutes before adding a glass of water.
• 6 bring to the boil, then lightly mash to a course puree.
• 7 loosen the puree with a little more water if need be.
• 8 finish the flavour off with some peppery extra virgin olive oil, salt and freshly ground pepper.
• 9 season the scallops then sear them on a very hot grill pan that has been rubbed liberally with olive oil for 2 minutes without touching them.
• 10 check and continue to fry until they have a nice sweet caramelized skin--turn over and cook the other side the same.
• 11 don't overcook them.
• 12 remove to a bowl and coat with a mixture of olive oil and lemon juice.
• 13 put some smashed bean puree on each plate, scatter over the tomatoes, prosciutto and scallop and finish off with the rocket.