Pan-fried scallops with white beans & chorizo

By: James Martin
From: James Martin's French Adventure
Serves: 2
Photographer: Peter Cassidy

You wouldn’t normally associate tinned food with French cuisine, but they use tinned meat, fish, vegetables, beans and pulses in creative ways, from confit to cassoulet – and it’s bloody lovely. Here, a tin of beans pepped up with chorizo makes the perfect foil for some seared scallops.

Ingredients

Quantity	Ingredient
50g	butter
8	scallops, cleaned, with any grey muscle trimmed away
100g	spicy chorizo, cut into 5mm slices
1	shallot, finely chopped
2	garlic cloves, finely chopped
2	plum tomatoes, cut into chunks
1 x 200 g jar	cooked haricot beans, drained and rinsed, (or 200g tinned haricot beans)
75ml	white wine
	lemon juice, squeezed
10	basil leaves
	sea salt
	freshly ground black pepper

Method

Place a high-sided frying pan (or a non-stick saucepan) over medium heat and add the butter. When it is hot, add the scallops and sear for 1 minute each side, then remove with a slotted spoon and set aside.
Add the chorizo to the pan and fry for 2–3 minutes. Add the shallot and garlic and cook for 2 more minutes. Add the tomatoes, beans and white wine and bring to the boil. Cover with a lid and cook for a further 5 minutes.
Remove the lid, return the scallops to the pan and warm through for 30 seconds. Add a squeeze of lemon juice, season with salt and pepper, and serve topped with the basil leaves.

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Pan-fried scallops with white beans & chorizo

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