Cannellini scallops

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Cannellini scallops

Postby thatsnotafestool » Tue Jun 15, 2010 7:17 pm

This takes 45 minutes start to finish. One of my signature dishes. I'll not give quantities as it's an easy dish to adjust to suit appetite.

In the morning take a tin of cannellini beans. Wash them well and leave to soak during the day.

How to make it
Pour gin and tonic and start drinking it.

Take some small tomatoes (on the vine is best). Wash and cut in half. Stick in a foiled baking tray. Drizzle olive oil on. Using fingers cover tomatoes in the oil. Sprinkle chopped oregano over it - teaspoon perhaps per 500g tomatoes. Add freshly ground black pepper to taste. Stick in oven at 180 degrees for 45 minutes.

Make second gin and tonic.

In a frying pan, put some crushed garlic, chopped chilli (to taste...not too much), four/five anchovies - the ones you get in a jar - not the white ones from the deli counter. Fry it up for a few minutes in olive oil. Drain the beans. Add them to the pan. Then add enough water to cover them. Bring to the boil then reduce to a simmer.

Make another gin and tonic.

On a sheet of foil, cut up some parma ham roughly 2" square.

Sit back for the next 20 minutes with a gin and tonic.

Have a look at the amount of water left in the pan. Have a look at the tomatoes. You need to arrange the timing so that when the tomatoes are cooked (I like them a little bit brown) the water has gone. So turn up the heat under the pan if needed. Roughly five minutes before you reckon it will all be ready, stick the parma ham under a grill for 3-4 minutes.

Get a small frying pan, put in a bit of olive oil and turn the heat to max. Get it smoking. This next bit is critical so maybe a good time to get another gin.

When it's smoking, put in the scallops and remove from the heat. Sear them on both sides. I use tongs to turn them over. A few seconds on each side. Let them cook with the residual heat. If there was any water left in the bowl then sling it in the frying pan with the beans. Make sure the beans are reducing well. By this time, they should have very little water left. Don't overcook the scallops. Sacrilege.

Time to dish up. Beans etc on the plate in a neat line down the middle of the plate. Tomatoes on top. Then the parma ham. Finally the scallops. If you find that some water/juice is left in the scallop pan then whack it on max heat for a couple of seconds until it's reduced down to a caramelly consistency/colour and put on top of scallops. Garnish with fresh rocket.

Sit back. Eat. Enjoy.
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Re: Cannellini scallops

Postby jaco » Tue Aug 17, 2010 5:19 am

Would wine be a good replacement for the G&T?.
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