Seared Scallops

Name: Seared Scallops
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
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)

Submitted by Lori 13

"This one is from Jamie Oliver (The Naked Chef). It's to DIE for!"

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Ready In:: 40mins
Ingredients:: 12
Serves:: 4

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

Preheat oven to 475°.
Sprinkle tomatoes with salt, pepper and oregano.
Place skin side down on a sprayed baking sheet. Roast 10 minutes.
Scatter on prosciutto. Roast 10 more minutes.
Meanwhile, heat a little oil in a skillet.
Add garlic and chilies. Saute 2 minutes.
Add anchovies and beans. Saute 2 more minutes.
Add a little water to loosen, the mash with more oil to desired consistancy. Keep warm.
Heat a little oil in a large skillet until very hot.
Season scallops. Sear 2 minutes each side.
Toss with a litttle vinaigrette.
Place beans on plates. Arrange scallops, tomatoes and prosciutto on top.
Scatter on arugula.