Scallops with Prosciutto
Dinners + Mains

Scallops with Prosciutto

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This recipe is a good choice for special dinners or when you’re entertaining. Garlicky, salty, and a little bit spicy, it’s not difficult or time-consuming to prepare but it is guaranteed to get rave reviews. Rapini with Chili and Garlic (page 100) makes a perfect side dish for this recipe.

As Found in

The Obesity Code Cookbook

Purchase Book

Scallops with Prosciutto
Nutrition Info Print Recipe
  • Prep: 15 m
  • Cook: 25 m
  • Total: 40 m
  • Servings:


  • 2 lb grape tomatoes
  • 1 garlic clove
  • 2 red chilis dried
  • 6 anchovies
  • 19 oz cannellini beans canned
  • 1 lemon
  • 4 tbsp olive oil divided
  • 8 prosciutto slices
  • 16 sea scallops
  • salt
  • pepper


  1. Assemble, prepare, and measure ingredients. Halve tomatoes. Mince garlic. Crumble dried chilies. Mash anchovies with a fork. Rinse and drain beans. Juice lemon. Preheat oven to 475°F/245°C.
  2. Scatter tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 10 minutes. Push tomatoes to one side of the baking sheet and arrange prosciutto slices in a single layer on the other. Roast for a further 10 minutes to crisp prosciutto. Remove from oven and set aside.
  3. In a skillet over medium-high heat, heat 1 tablespoon of olive oil. Add garlic, chilies, and mashed anchovies. Sauté for 1 minute, then add beans and 1/2 cup/125 mL water. Mash beans coarsely as they warm through. Remove from heat, add a drizzle of olive oil, and season with salt and pepper. Set aside.
  4. In another skillet, heat 1 tablespoon of olive oil. Season scallops with salt and pepper, add to skillet, and sear for 2 minutes, undisturbed, until burnished golden brown. Turn scallops over and cook for another 2 minutes.
  5. To serve, arrange tomatoes, two slices of prosciutto, and beans on each of four individual plates. Top each one with four scallops. Sprinkle with lemon juice and a little more olive oil and season with salt and pepper.
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