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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This one is from Jamie Oliver (The Naked Chef). It's to DIE for! Ingredients:
4 large plum tomatoes (quartered) |
salt & fresh ground pepper (to taste) |
1 pinch dried oregano |
olive oil (as needed) |
8 slices prosciutto (torn) |
2 garlic cloves (minced) |
4 dried red chilies (ground) |
12 anchovies (drained, chopped) |
2 (16 ounce) cans cannellini beans (drained, rinsed) |
16 large sea scallops (dried well) |
lemon vinaigrette (as needed) |
arugula (torn) |
Directions:
1. Preheat oven to 475°.
2. Sprinkle tomatoes with salt, pepper and oregano.
3. Place skin side down on a sprayed baking sheet. Roast 10 minutes.
4. Scatter on prosciutto. Roast 10 more minutes.
5. Meanwhile, heat a little oil in a skillet.
6. Add garlic and chilies. Saute 2 minutes.
7. Add anchovies and beans. Saute 2 more minutes.
8. Add a little water to loosen, the mash with more oil to desired consistancy. Keep warm.
9. Heat a little oil in a large skillet until very hot.
10. Season scallops. Sear 2 minutes each side.
11. Toss with a litttle vinaigrette.
12. Place beans on plates. Arrange scallops, tomatoes and prosciutto on top.
13. Scatter on arugula.
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