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This is a delicious light lunch which can be eaten either in summer or winter. I prefer smaller scallops but if you can only find larger ones, I would suggest to cut them in half. Warm white beans are topped with roasted tomatoes, crispy prosciutto, caramelized scallops and the greens are dressed with a very lemony dressing before topping the dish.

IMG_4958IMG_4959IMG_4960Serves 4


4 tomatoes, cut into quarters
Salt and freshly ground black pepper
1/2 teaspoon dried oregano
2 tablespoons olive oil
8 slices of prosciutto (pata negra, jambon de bayonne)
1 garlic clove, crushed
Pinch of dried red chilli flakes
Cannellinni beans, butter beans or flageolet beans, canned and drained – 400 g / 14 oz
1/2 cup water
16 scallops
Dressing – see note
About 2 to 3 cups of arugula or watercress
1 tablespoon minced fresh chives


Preheat the oven to 225 C / 450 F
Drizzle some olive oil, (about 1 T), on the tomatoes, add salt and pepper and oregano
Place on a baking sheet, skin side down
Roast for 10 minutes
Add the prosciutto slices to the baking tray and roast another 10 minutes
Remove from the oven and set aside
In a skillet, sauté the garlic and chilli flakes in a small amount of olive for about 30 seconds
Add the beans and cook 3 minutes
Add 1/2 cup water
Bring to the boil and then mash coarsely
Add more water if too thick
Add salt and pepper and set aside
Add olive oil to a skillet and sear the scallops for 2 minutes – do not touch them
Turn over and caramelize the second side, another 2 minutes – do not overcook
Assemble the plate – Place the bean purée on a plate, scatter 4 quarters of tomato, add 4 scallops and 2 slices of prosciutto
Top with the arugula
Sprinkle the chives
Sprinkle some lemon juice dressing

Note: Lemon juice dressing
2 tablespoons fresh lemon juice
5 tablespoons olive oil
Salt and freshly ground black pepper