Scallops with Prosciutto, White Beans and Tomatoes

 

2 lb. grape tomatoes

1 garlic clove

2 red chilis dried

6 anchovies

19 oz cannellini beans canned

1 lemon

4 T. olive oil divided

8 prosciutto slices

16 sea scallops

salt

pepper

 

Assemble, prepare, and measure ingredients. Halve tomatoes. Mince garlic. Crumble dried chilies. Mash anchovies with a fork. Rinse and drain beans. Juice lemon. Preheat oven to 475°F/245°C. Scatter tomatoes on a baking sheet, drizzle with 1 T. of olive oil, season with salt and pepper, and roast for 10 minutes. Push tomatoes to one side of the baking sheet and arrange prosciutto slices in a single layer on the other. Roast for a further 10 minutes to crisp prosciutto. Remove from oven and set aside. In a skillet over medium-high heat, heat 1 T. of olive oil. Add garlic, chilies, and mashed anchovies. Sauté for 1 minute, then add beans and 1/2 cup/125 mL water. Mash beans coarsely as they warm through. Remove from heat, add a drizzle of olive oil, and season with salt and pepper. Set aside.

In another skillet, heat 1 T. of olive oil. Season scallops with salt and pepper, add to skillet, and sear for 2 minutes, undisturbed, until burnished golden brown. Turn scallops over and cook for another 2 minutes. To serve, arrange tomatoes, two slices of prosciutto, and beans on each of four individual plates. Top each one with four scallops. Sprinkle with lemon juice and a little more olive oil and season with salt and pepper.