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Seared Scallops with Cannellini Beans and Chorizo

Seared Scallops with Cannellini Beans and Chorizo

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This recipe for Seared Scallops with Cannellini Beans and Spinach turns out a healthy dinner that looks impressive (and tastes great)
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Prep Time 23 minutes
Cook Time 35 minutes
Total Time 58 minutes
Servings: 2 people
Course: Main Course
Cuisine: Spanish
Calories: 580
Ingredients Method Nutrition Notes

Ingredients
  

  • 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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