Seared Scallops With Roasted Tomatoes Crispy Prosciutto And Sma Recipes

SEARED SCALLOPS WITH ROASTED TOMATOES, CRISPY PROSCIUTTO AND SMA

Steps:

• Preheat the oven to 240d Celsius. Season the tomatoes and sprinkle with the oregano or Italian spices.
• Drizzle with olive oil and roast in the oven 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 crispy.
• In a pan fry the garlic, chillies and anchovies in 1 dessert spoon of olive oil for a minute or 2.
• Add your beans and cook for a couple of minutes before adding a wine glass of water.
• Bring to the boil, then lightly mash to a course 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 pepper.
• Season the scallops then sear them on a very hot grill pan that has been rubbed liberally with olive oil for 2 minutes without touching them.
• Check and continue to fry until they have a nice sweet caramelized skin--turn over and cook the other side the same.
• Don't overcook them.
• Remove to a bowl and coat with a mixture of olive oil and lemon juice.
• Put some smashed bean puree on each plate, scatter over the tomatoes, prosciutto and scallop and finish off with the rocket.

SEARED SCALLOPS WITH BASIL CREAMED CORN AND CRISPY PROSCIUTTO

Steps:

• For the basil oil: Place the basil into the oil and set aside to infuse.
• For the basil creamed corn: Cook the shallots in the butter over low heat, covered, until translucent, about 4 minutes. Add the cream and corn kernels, and cook over low heat for another 2 minutes. Taste and add some sugar (up to 1/4 cup) if the corn is not sweet enough. Cook over low heat until the cream reduces and thickens, 8 to 12 minutes more. Add the basil and remove from the heat.
• For the scallops: Add the canola oil to a very hot large skillet. When shimmering, add the scallops and sear until lightly browned, 1 to 1 1/2 minutes per side.
• To serve, divide the creamed corn among 4 plates and top with the scallops. Crumble over the prosciutto and drizzle with basil oil (holding back the leaves).

PROSCIUTTO-WRAPPED SCALLOPS

Steps:

• Preheat the oven to 350 degrees F.
• In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped.
• Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake until scallop is cooked through, about 15 minutes.
• In a medium bowl, toss the arugula with the balsamic vinegar. Season the arugula with salt and pepper. Place the arugula on a serving platter or divide among individual dishes. Top with the scallops and serve immediately.