Recipe # 30: Seared Scallops and Crispy Prosciutto with Roasted Tomatoes and Smashed White Beans

By Jamie Oliver:
• 4 large ripe plum tomatoes, quartered
• salt and freshly ground black pepper
• a pinch of dried oregano
• olive oil
• 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 can 14-oz of cannellini beans of flageolet beans, drained
• extra virgin olive oil
• 12-16 scallops, trimmed with roe on or off to your preference
• 1 olive oil and lemon juice dressing
• a small handful of peppery greens (arugula or watercress)

By Andrew Fernandez:
Every time I use anchovy fillets, I remember just how good it makes everything taste. I had a hard time with finding the beans at the store. Cannellini = White Beans. Keep that in mind. The pasty sauce should have been more liquid.

Ever wondered what 80 bottles/cans (at $0.10/pc) return gets you in prosciutto? Eight slices. But so worth it! This dish reminds me of the bacon wrapped scallops, without all the deep frying!

And yes, I could have done a better job with plating the dish...