Seared Scallops served with White Bean Puree & Honey Glazed Chorizo Recipe

Seared Scallops served with White Bean Puree & Glazed Chorizo (Serves 4 as a Starter)

An impressive and inventive dinner party dish, which brings out the sweetness of the scallops...

Ingredients: 12 Scallops (Roes Off)
                          120g Chorizo (Sliced)
                          1 Clove of Garlic
                          1 Teaspoon Clear Honey
                          2 Tablespoons Red Wine Vinegar
                          85g Dried White Beans
                          1 Bay Leaf
                          3 Sprigs of Thyme
                          20g Salted Butter
                          200ml Double Cream
                          2 Tablespoons Olive Oil
                          Salt
                          Ground White Pepper
                          Pea Shoots (To Serve)

Method:

1. For the white bean puree, soak the beans in water overnight. Drain well before placing the beans into a small pan of fresh water and bring to the boil. Add the bay leaf and thyme sprigs, than cover with greaseproof paper and simmer until the beans are cooked through.

2. Remove the bay leaf and thyme before draining the beans over a large bowl, to keep back the cooking liquor. In a food processor blend the beans, seasoning with ground white pepper and salt. Add the butter and cream. Blend until the puree is smooth, if the puree isn't quite smooth enough, add some of the cooking water and pass through a fine sieve or shinois.

3. In a small frying pan, fry the chorizo on a medium to high heat in a tablespoon of olive oil for 6 minutes or until the chorizo is crisp. Add the crushed garlic and cook for a further minute. Drain the majority of the oil, leaving 1 tablespoon of excess oil in the pan. Pour in the honey and vinegar and reduce to a syrup like consistency.

4. In a separate frying pan, bring a tablespoon of olive oil up to a near smoking point on a high heat. Season the scallops with salt and ground white pepper, before frying the scallops for 1 minute on each side until golden brown.

5. To serve, warm the white bean puree in a pan, before spooning onto the plate followed by the rounds of chorizo and than the scallops. Garnish with pea shoots just before serving.