Seared Scallops with Cannellini Beans and Chorizo

This recipe for Seared Scallops with Cannellini Beans and Spinach turns out a healthy dinner that looks impressive (and tastes great)


2 Tbsp Rapeseed Oil
16 fresh Scallops
1 Tbsp Sea Salt
15g Unsalted Butter
1 Onion, peeled and chopped finely
50 g Chorizo, diced
1 Red Peppers, diced
1 Yellow Pepper, diced
1 Orange Pepper, diced
3 Garlic Cloves, peeled and crushed
40 ml dry White Wine
100 ml Chicken Stock
1 can Cannellini Beans, rinsed and drained
100 g of fresh Baby Spinach
15 g fresh Basil, leaves picked and chopped


Heat 1 Tbsp of the Oil in a large frying pan over medium-high heat.
Sprinkle scallops evenly with salt
Add Scallops to pan; cook for 1-2 minutes
Add the Butter
Turn each Scallop over and turn off the heat
Spoon over the melted Butter
Remove scallops from pan; keep warm
Wipe the pan clean and add a dash more Oil
Heat and add the Chorizo
Cook for 2-3 minutes
Remove and place alongside the Scallops and keep warm
Add remaining Oil and the Onion to the pan, cook for 4-5 minutes
Add Peppers and Garlic and cook for 2-3 minutes, stirring constantly
Stir in Wine
Cook until most of liquid evaporates
Stir in Stock, Beans and Chorizo
Cook 3-4 minutes
Add spinach
Cook until spinach starts to wilt
Remove from heat
Stir in Basil.
Place Spinach and Beans on to serving plates and top with the Scallops
Serve with seasonal vegetables of choice