Tomatoes & prosciutto
Preheat oven to 475°
F. Season the tomatoes with salt and freshly ground black pepper and then
sprinkle with the dried oregano leaves. Roast in oven for 12-15 minutes with the
skin side down (spray baking sheet with cooking spray first). Cut the prosciutto
into 2-3 strips per piece and lay amongst the tomato wedges; roast for another
10 minutes until the prosciutto is crispy and the tomatoes are juicy. Turn off
the oven and let sit for a few minutes keeping warm in the oven while you
prepare the remainder of the ingredients; warm the dinner plates as well.
Mashed white beans with
garlic, chilies and anchovies
In medium skillet, heat a couple of Tablespoons of olive oil and then add
chopped garlic, chilies and anchovies. Cook and stir for about a minute; add the
drained and rinsed beans and then cook for another 2-3 minutes. Pour about 6
ounces of water over beans mixture; bring to a boil and then lightly mash the
mixture to a coarse puree with a potato masher. Loosen the puree with a little
more water if necessary. When heated through, pour over another couple of
Tablespoons of extra virgin olive oil and season with salt and freshly ground
pepper to taste (be careful with your seasonings - the anchovies can make this
Season the scallops with salt and freshly ground pepper and then sear them on
highest heat in skillet with 2-3 Tablespoons olive oil. Do not disturb them for
2 minutes. Turn and continue to fry another minute or two until golden but be
careful not to overcook!
Remove scallops to a bowl and
coat with the lemon-olive oil dressing.
To serve, put a dollop of the
smashed bean mixture in the center of the plate. Top with tomatoes and
prosciutto, the scallops, and finish off with some peppery-flavored greens.
Serve with sugar-snap pears, basmati rice, warm baguette and a nice full-bodied