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Seared scallops and chorizo with a tomato and vanilla dressing
Serves 6 Starters and mains
Ingredients
- 150g dried haricot beans, soaked overnight in cold water
- 2tbsp extra virgin olive oil
- 1 small leek, trimmed and finely chopped
- 1 small garlic clove, crushed
- 1tsp chopped fresh thyme
- grated zest and juice of 1⁄2 lemon
- 50ml dry white wine
- 100ml single cream
- 150g chorizo, thinly sliced
- 18 large scallops
For the dressing:
- 3tbsp extra virgin olive oil
- 2 ripe tomatoes, peeled, seeded and diced
- 1 vanilla pod, split lengthways
- 1 small shallot, very finely chopped
- 1tsp white wine vinegar
- 1tbsp finely chopped fresh basil, plus extra basil leaves to garnish
Method
Drain the soaked beans and place them in a pan of cold water. Bring to the boil and simmer gently for about 1 hour, until the beans are al dente. Drain well, refresh under cold water and set aside.
To make the dressing, place all the ingredients except the chopped basil in a bowl and stir well. Add a little salt and pepper to taste and leave to infuse for 30 minutes. Stir in the basil.
Heat the oil and gently fry the leek, garlic, thyme and lemon zest for 5 minutes until soft but not browned. Season, then stir in the beans and add the wine. Simmer and reduce for 2 minutes until reduced slightly, then stir in the cream. Simmer gently for 3-4 minutes until the sauce is thickened. Add a little lemon juice to taste. Keep warm.
Heat a heavy-based frying pan and fry the chorizo over a medium heat for 1 minute until golden and cooked through. Reserve and set aside. Add the scallops to the pan and sear for 1 minute on each side.
Divide the haricot mixture, scallops and chorizo among six serving plates and spoon over the dressing. Garnish with basil leaves and serve at once.
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