2 × 400 g (13 oz) cans cannellini beans, rinsed and drained
100 ml (3 1/2 fl oz) hot chicken stock
50 ml (2 fl oz) single cream
lemon juice, to taste
1 red pepper, cut into wedges
12 slices of prosciutto
12 large prepared scallops
salt and pepper
handful of rocket leaves, to serve
Heat 1 tablespoon oil in a pan, add the garlic and cook for 30 seconds. Add the beans, stock and cream and cook for 3 minutes until the beans are warmed through. Use a stick blender to whizz to a creamy paste, season and add lemon juice to taste.
Meanwhile, rub a little oil over the pepper and place on a smoking griddle. Cook for 2 minutes on each side until charred and soft. Wrap a prosciutto slice around each scallop, securing with a cocktail stick if needed. Rub over a little oil and cook on the griddle with the pepper for 2 minutes on each side until just cooked through. Serve with the beans and a few rocket leaves alongside.