Scallops with Cannellini Beans

Put the tomatoes in boiling water. Take out, skin and cut into quarters. Discard most of the seeds, and put the flesh and juice to one side.

Peel and crush a few cloves of garlic, and chop the sage leaves coarsely. Put a tablespoonful of olive oil in a thick bottomed saucepan over a medium heat, add the garlic and sage and soften for a couple of minutes.

Add the tomato to the garlic/sage mixture and simmer crushing and stirring from time to time with a spatula for about ten minutes or so. When the sauce is done, season to taste with salt and pepper.

Put some of the sauce to one side. Drain the beans and add to the tomato sauce, add the additional sauce if need be. Simmer the beans/tomatoes mixture for ten minutes or so. Season to taste with salt and pepper and put to one side  Picture  .

Wash the scallops, discard the coral and dry. Wrap each scallop in a slice of pancetta quite tightly discarding the excess pancetta  Picture  . Dust lightly with some seasoned flour.

Put a tablespoonful of oil in an ovenproof dish over a medium heat, and quickly brown on all sides for a couple of minutes. Pour over the fish stock and white wine and a little chopped parsley. Raise to simmering point and put in the oven at 350°F/180°C/Reg4 for five minutes or so  Picture  .

Take out the oven and keep the scallops warm to one side. Reduce the cooking liquor to about half and then season to taste with salt and pepper. Rewarm the beans/tomatoes mixture.

Use a slotted spoon to serve a little of the beans/tomato mixture into the serving dishes. Put the scallops on top and then spoon over a little of the reduced cooking liquor and serve  Zoom  .