JAMIE'S SCALLOPS

SEARED SCALLOPS WITH CRISPY PROSCIUTTO, ROASTED TOMATOES AND SMASHED BEANS.  Have done this many times, I think Charlotte originally told me about this recipe, it is easy, quick and delicious, what else is there?! Didn't fuss too much with the presentation of the Arugula this time, as you can see, regretting that right now.
Couple of notes:
I always make the beans first, while the oven is warming and then reheat just before serving, otherwise there is too much to do all at once.
Don't know if all my friends are bigger eaters than the rest of the world but I always do 2 cans of beans to serve 4 people and never have any left over!
I have started to roast the prosciutto in little piles rather than slices, you can sort of see in the pic, I find the slices get crispy too quickly.
Not sure I have ever remembered to buy a red chili when shopping for this dish, a dash of red pepper flakes works just as well.
Have done it with largish cherry tomatoes, also looks good!
It really needs that extra slug of good oil just before serving, enjoy.

SATURDAY EVENING STEAK

Had a busy day, needed something quick for dinner. Decided on steak and, as usual, flipped through latest Bon Appetit for some inspiration. Did Heirloom Tomatoes with Shell Beans Vinaigrette. Could not find any of the peas called for in the recipe so I used Baby Lima beans. It was delicious, didn't cook for as long as in the recipe, maybe because the beans I used. Also thought it could do with a little more basil. I made the amount for 8 even though there were only 3 of us as I thought it would be great as leftovers and it was. Had some for lunch next day and it had improved! Not much to say about the steak, did our usual rib-eye on the BBQ and it was pretty perfect.