Penguin Anniversary Edition: The Return Of The Naked Chef
By Jamie Oliver
Seared scallops & crispy prosciutto
With roasted tomatoes & smashed white beans
Not Too Tricky
serves 4
About the recipe
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Ingredients
4 large ripe plum tomatoes, quartered
1 pinch of dried oregano
olive oil
8 slices of prosciutto
1 small clove of garlic, peeled and finely chopped
1–2 small dried red chillies, crumbled to taste
4–6 anchovy fillets, in oil, chopped
1 × 400g tin of cannellini beans or flageolet beans, drained
extra virgin olive oil
12 scallops, trimmed, with roe on or off to your preference
1 × extra virgin olive oil & lemon juice dressing
1 small handful of peppery leaves, such as rocket or watercress
Method
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For the full recipe, head to page 160 of The Return of the Naked Chef.
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