Seared Scallops

• 4 large plum tomatoes (quartered)
• salt & fresh ground pepper (to taste)
• 1 pinch dried oregano
• olive oil (as needed)
• 8 slices prosciutto (torn)
• 2 garlic cloves (minced)
• 4 dried red chilies (ground)
• 12 anchovies (drained, chopped)
• 2 (16 ounce) cans cannellini beans (drained, rinsed)
• 16 large sea scallops (dried well)
• lemon vinaigrette (as needed)
• arugula (torn)

1. Preheat oven to 475.
2. Sprinkle tomatoes with salt, pepper and oregano.
3. Place skin side down on a sprayed baking sheet.
4. Roast 10 minutes.
5. Scatter on prosciutto.
6. Roast 10 more minutes.
7. Meanwhile, heat a little oil in a skillet.
8. Add garlic and chilies.
9. Saute 2 minutes.
10. Add anchovies and beans.
11. Saute 2 more minutes.
12. Add a little water to loosen, the mash with more oil to desired consistancy.
13. Keep warm.
14. Heat a little oil in a large skillet until very hot.
15. Season scallops.
16. Sear 2 minutes each side.
17. Toss with a litttle vinaigrette.
18. Place beans on plates.
19. Arrange scallops, tomatoes and prosciutto on top.
20. Scatter on arugula.

tomatoes, salt, oregano, olive oil, garlic, red chilies, anchovies, cannellini beans, lemon vinaigrette, arugula

Taken from www.food.com/recipe/seared-scallops-159602 (may not work)