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Roasted scallops, white beans and chorizo broth

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the chorizo broth

  • 2 tbsp olive oil
  • 100g/3½oz Iberico ham, shredded
  • 2 shallots, diced
  • 2 garlic cloves, chopped
  • 100g/3½oz cooking chorizo, cut into small chunks
  • 1 ripe beef tomato, chopped
  • 1 tsp hot smoked paprika
  • 300ml/10fl oz chicken stock

For the white beans

  • 400g/14oz tin cannellini beans, drained
  • 100g/3½oz Iberico ham, chopped
  • 1 tbsp roughly chopped dill
  • 1 garlic clove, minced
  • 1 tbsp sherry vinegar
  • 3 tbsp olive oil

For the roasted scallops

  • 6 king scallops, cleaned and coral removed
  • 50g/1¾oz unsalted butter
  • ½ lemon, juice only

Method

  1. Start by making the broth. Heat the oil in a large pan over a medium heat. Add the ham, shallots and garlic and cook gently until the shallots are soft and translucent, then add the chorizo and cook for 2 minutes, allowing the natural oils to render out. Add the tomato and paprika, then the stock. Bring to a boil and simmer for 5–8 minutes, then taste, season with salt and pepper and strain. Discard the chorizo mix and keep the liquid.

  2. Mix all the ingredients for the white beans in a large bowl and set aside.

  3. Put a frying pan over a high heat and let the pan get hot. Season the scallops and add to the pan, cooking on one side for 2 minutes until a nice golden crust forms. Gently turn the scallops over, then add the butter and lemon juice. Cook for another 1–2 minutes, then remove from the pan.

  4. Spoon the marinated beans into a serving dish. Ladle some chorizo broth over the top, then finish with the scallops on top.

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