Monday, May 24, 2010
Seared Scallops and Crispy Prosciutto with Roasted Tomatoes and Smashed White Beans
4 large ripe plum tomatoes, quartered
salt and freshly ground black pepper
a pinch of dried oregano
8 slices of prosciutto
1 small clove of garlic, finely chopped
1-2 small dried red chillies, crumbled, to taste
4-6 anchovy fillets, chopped
one 14-oz can of cannellini beans or flageolet beans, drained
extra-virgin olive oil
12-16 scallops, trimmed with roe on or off to your preference
a small handfull of peppery greens (arugula or watercress)
Preheat the oven to 475 F.
Season the tomatoes and sprinkle with the oregano. 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 crisp.
In a pan fry the garlic, chillies and anchovies in a glug of olive oil for a minute or so.
Add your beans and cook for a couple of minutes before adding a wineglass of water. Bring to a boil, then lightly mash to a coarse puree. Loosen the puree with a little more water if need be.
Finish the flavor off with some peppery extra-virgin olive oil, salt and freshly ground black pepper.
Season the scallops, then sear them in a frying pan with a touch of olive oil for 2 minutes without touching them. Check and continue to fry until they have a lovely sweet caramelized skin- turn them over and allow the other side to do the same. Don't overcook them. Remove to a bowl and coat with a little olive oil and lemon juice dressing. Put some smashed bean puree on each plate, scatter over the tomatoes, prosciutto and scallops, and finish off with some peppery greens.
This recipe is from Jamie Oliver's 2nd cookbook from 1990... he was so young then and a talented chef! This recipe is proof that the kid knew what he was doing in the kitchen. The scallops, prosciutto, tomatoes or white beans would have been satisfying by itself, but to put them together... well, that was just a party in my mouth!
Posted by Claire Strawberryfield at 10:38 PM