James is off on another of his French adventures cooking a fabulous one pot dish of scallops with white beans and chorizo.
The tin of beans pepped up with chorizo makes the perfect accompaniment to the beautiful seared scallops.
8 scallops, cleaned with any grey muscle trimed away
100g spicy chorizo, cut into 5mm slices
1 shallot, finely chopped
2 garlic cloves, finely chopped
2 plum tomatoes, cut into chunks
1x 200g jar of cooked haricot bans or 200g tinned haricot beans, drained and rinsed
75ml white wine
Squeeze of lemon juice
10 basil leaves
Sea salt and freshly ground black pepper.
Place a high sided frying pan or non-stick saucepan over medium heat and add the butter. When it is hot, add the scallops and sear for 1 minute each side, then remove with a slotted spoon and set aside.
Add the chorizo to the pan and fry for 2-3 minutes. Add the shallot and garlic then cook for 2 more minutes. Add the tomatoes, beans and white wine then bring to the boil. Cover with a lid and cook for a further 5 minutes.
Remove the lid, return the scallops to the pan and warm through for 30 seconds. Add a squeeze of lemon juice, season with salt and pepper and serve topped with the basil leaves.