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1
Preheat the oven to 240d Celsius. Season the tomatoes and sprinkle with the oregano or Italian spices.
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2
Drizzle with olive oil and roast in the oven skin side down for about 10-15 minutes.
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3
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.
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4
In a pan fry the garlic, chillies and anchovies in 1 dessert spoon of olive oil for a minute or 2.
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5
Add your beans and cook for a couple of minutes before adding a wine glass of water.
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6
Bring to the boil, then lightly mash to a course puree.
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7
Loosen the puree with a little more water if need be.
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8
Finish the flavour off with some peppery extra virgin olive oil, salt and freshly ground pepper.
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9
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.
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10
Check and continue to fry until they have a nice sweet caramelized skin--turn over and cook the other side the same.
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11
Don't overcook them.
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12
Remove to a bowl and coat with a mixture of olive oil and lemon juice.
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13
Put some smashed bean puree on each plate, scatter over the tomatoes, prosciutto and scallop and finish off with the rocket.
