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Scallops with Prosciutto, White Beans and Tomatoes<\/p>\nScallops with Prosciutto, White Beans and Tomatoes<\/p>\n
<\/p>\n
2 lb. grape tomatoes<\/p>\n
1 garlic clove<\/p>\n
2 red chilis dried<\/p>\n
6 anchovies<\/p>\n
19 oz cannellini beans canned<\/p>\n
1 lemon<\/p>\n
4 T. olive oil divided<\/p>\n
8 prosciutto slices<\/p>\n
16 sea scallops<\/p>\n
salt<\/p>\n
pepper<\/p>\n
<\/p>\n
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\u00c2\u00b0F\/245\u00c2\u00b0C. 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. Saut\u00c3\u00a9 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.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00c2\u00b0F\/245\u00c2\u00b0C. Scatter tomatoes on a baking sheet, drizzle with 1 T. of…<\/p>\n