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Prosciutto-Wrapped Scallops with Peppers and Bean Mash

cook 10 mins
  • 2–3 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 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.
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