Scallops, chorizo with white kidney beans

1. Place a high-sided frying pan (or a non-stick saucepan) over medium heat and add 1 tbsp cooking oil and a knob butter. When it is hot, add 4 cleaned scallops (any grey muscle trimmed away) and sear for 1 minute each side, then remove with a slotted spoon and set aside.
2. Add 50g finely chopped spicy spanish chorizo to the pan and fry for 2–3 minutes. Add 1 finely chopped shallot and 2 finely chopped garlic cloves and cook for 2 more minutes. Add 2 plum tomatoes cut into chunks, 3 baby pak choi bunches and a 175g drained can of white kidney beans and 75ml white wine and bring to the boil. If you don’t want to use wine just use the water from the beans can. Turn heat down to simmer, cover with a lid and cook for a further 5 minutes.
3. Remove the lid, add 1 tsp cream and return the scallops to the pan and warm through for 30 seconds. Add a squeeze of lemon juice, season with fresh ground seas salt and pepper, and serve topped with the basil leaves or  a side of  Kale Crisps.
4. To make even more special top the scallops each with a slither of deluxe gorgonzola dop cheese.

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Italien Gorgonzola Dop

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Italien Gorgonzola Dop  used in my Scallops, chorizo with white kidney beans recipe.