Jamie Oliver's Seared Scallops

Because prosciutto is expensive, some thinly sliced streaky bacon could be used as an alternative. The cooked prosciutto is, however, light, crisp and a perfect accompaniment.

Canned cannellini beans are readily available locally at Mediterranean stockists - and cheap and make a wonderfully base for the scallops and a contrast in texture.

This is another successful recipe from young Brit chef Jamie Oliver. His recipes always have an interesting mix of flavours, are easy to follow and produce impressive results. If all the ingredients are assembled at the beginning, cooking the dish requires little effort.

Jamie Oliver's Seared Scallops and Crispy Prosciutto with Roasted Tomatoes and Smashed White Beans
Serves 4

4 large ripe plum tomatoes, quartered
salt and freshly ground black pepper
a pinch of dried oregano
olive oil
8 slices of prosciutto (4 would be OK)
1 small clove garlic finely chopped
1-2 small dried red chillies, crumbled to taste
4-6 anchovy fillets, chopped
1 x 400g tin cannellini beans or flageolet beans, drained
extra virgin olive oil
12-16 scallops, trimmed with roe on or off to your preference
1 x olive oil and lemon juice dressing
a small handful of peppery leaves (rocket or watercress)

Preheat the oven to 240 degrees C. Season the tomatoes and sprinkle with the oregano. Drizzle with olive oil and roast, 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 lug of olive oil for a minute or so. Add your beans and cook for a minute or so before adding a wine glass of water. Bring to the boil then lightly mash to a coarse puree. Loosen the puree with a little more water if need be. Finish the flavour 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 two minutes without touching them. Check and continue to fry until they have a lovely sweet caramelised 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 leaves.

Olive Oil and Lemon Juice Dressing

2 tablespoons lemon juice
5 tablespoons olive oil
salt and freshly ground black pepper to taste

Recipe © Jamie Oliver, picture © Pat Churchill