Monday, May 22, 2006

Scallops with Tomatoes,Prosciutto , White Beans and Arugula - From Jamie Oliver

This is a wonderful use for scallops and is prepared in three parts. First, cut 4 plum tomatoes in quarters, drizzle with olive oil, salt and pepper and place in a 425 degree oven for 15 min. In the meantime, saute 1 clove of garlic and 4 chopped anchovie filets in 2T olive oil; add 1/2 t of hot pepper flakes and then one 14 oz. can of white beans. Simmer this mix for 10 min. Put this mixture in a food processor until the beans are a smooth paste. Prepare the scallops by rinsing and drying on paper towels. Drying allows the scallops to brown better. Heat 4T of olive oil in a saute pan. When the tomatoes have cooked the required time, place 4 slices of prosciutto on the same pan and return to the oven for 5 more minutes. Add 4 scallops to the saute pan and cook for 2 min, turn and cook for two minutes. Do not overcook the scallops. Assemble the dish by spreading a bed of the beans, placing the scallops on top and arranging the proscuitto and tomatoes around. Top with fresh arugula.
Serve with a dry white wine like a sauvignon blanc.



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