Seared Scallops With Roasted Tomatoes, Crispy Prosciutto And Sma - cooking recipe

Ingredients

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 (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

Preparation

Preheat the oven to 240d Celsius. Season the tomatoes and sprinkle with the oregano or Italian spices.
Drizzle with olive oil and roast in the oven skin side down for about 10-15 minutes.
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.
In a pan fry the garlic, chillies and anchovies in 1 dessert spoon of olive oil for a minute or 2.
Add your beans and cook for a couple of minutes before adding a wine glass of water.
Bring to the boil, then lightly mash to a course puree.
Loosen the puree with a little more water if need be.
Finish the flavour off with some peppery extra virgin olive oil, salt and freshly ground pepper.
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.
Check and continue to fry until they have a nice sweet caramelized skin--turn over and cook the other side the same.
Don't overcook them.
Remove to a bowl and coat with a mixture of olive oil and lemon juice.
Put some smashed bean puree on each plate, scatter over the tomatoes, prosciutto and scallop and finish off with the rocket.