Seared Scallops

Name: Seared Scallops
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)

12 ingredients

20 steps

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.
4

Roast 10 minutes.
5

Scatter on prosciutto.
6

Roast 10 more minutes.
7

Meanwhile, heat a little oil in a skillet.
8

Add garlic and chilies.
9

Saute 2 minutes.
10

Add anchovies and beans.
11

Saute 2 more minutes.
12

Add a little water to loosen, the mash with more oil to desired consistancy.
13

Keep warm.
14

Heat a little oil in a large skillet until very hot.
15

Season scallops.
16

Sear 2 minutes each side.
17

Toss with a litttle vinaigrette.
18

Place beans on plates.
19

Arrange scallops, tomatoes and prosciutto on top.
20

Scatter on arugula.