Seared Scallops with Cannellini Beans and Chorizo

Sweet, golden-seared scallops on a warm, smoky cassoulet of cannellini beans and chorizo — a classic pairing of delicate shellfish and rich, paprika-spiked sausage. A restaurant plate you can absolutely make at home.

Why this works

• A hard, fast sear gives scallops a golden crust while keeping the middle sweet and just-set.
• Chorizo’s smoky oil flavours the beans and echoes beautifully against the sweet scallops.
• Soft cannellini beans make a warm, savoury bed that turns a starter into a light main.

Ingredient notes and swaps

• Scallops — patted very dry so they sear rather than steam; roe on or off, to taste.
• Cooking chorizo — it renders the smoky oil that flavours the beans.
• Cannellini beans — tinned is fine; warm them through in the chorizo oil.
• Garlic, lemon and parsley — to lift the beans.
• A hot, heavy pan — essential for a proper scallop sear.

Seared Scallops with Cannellini Beans and Chorizo

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Prep Time 23 minutes mins

Cook Time 35 minutes mins

Total Time 58 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Spanish

Calories: 580

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

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

Method

 

1. Heat 1 Tbsp of the Oil in a large frying pan over medium-high heat
2. Sprinkle Scallops evenly with salt
3. Add Scallops to pan; cook for 1-2 minutes
4. Add the Butter
5. Turn each Scallop over when golden brown
6. Cook for a further 1-2 minutes
7. Remove from pan and keep warm
8. In the same pan, add the remaining Oil
9. Add the Onion and cook for 2-3 minutes
10. Add the Chorizo and cook for 2-3 minutes until starting to crisp
11. Add the Peppers and Garlic and cook for 2-3 minutes
12. Pour in the White Wine and Chicken Stock
13. Add the Cannellini Beans and simmer for 3-4 minutes
14. Stir in the Spinach until wilted
15. Season to taste
16. Divide between plates and top with the Scallops
17. Garnish with fresh Basil

Nutrition

Calories: 580kcalCarbohydrates: 29gProtein: 41gFat: 32gSaturated Fat: 9gSodium: 1100mgFiber: 6gSugar: 11g

Notes

For best results, use fresh, dry scallops.
Do not overcrowd the pan when searing.
Adjust seasoning to your preference.

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Tips for success

• Dry the scallops thoroughly and do not move them until a golden crust forms.
• Sear for a minute or two per side only — overcooked scallops turn rubbery.
• Render the chorizo first and warm the beans in its oil.
• Finish with lemon and parsley to cut the richness.

Make ahead, storage and reheating

• Make ahead — the beans can be prepared ahead and warmed; sear the scallops fresh.
• Storage — the beans keep two days; scallops are best cooked to order.
• Get ahead — dry the scallops and ready the beans so it is minutes to plate.

What to serve it with

• As an elegant starter, or a light main with bread and a green salad.
• A crisp, dry white wine.

FAQ

How do I get a good sear on scallops? Dry them well, use a hot pan and a little oil, and leave them alone until golden.

Fresh or frozen scallops? Fresh are best; frozen work if defrosted and dried thoroughly.

Roe on or off? Personal taste — leave it on for extra flavour, remove it for a neater look.

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