Roasted scallops, white beans and chorizo broth

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the chorizo broth

  • 2 tbsp olive oil
  • 100g/3½oz Iberico ham, shredded
  • 2 shallots, diced
  • 2 garlic cloves, chopped
  • 100g/3½oz cooking chorizo, cut into small chunks
  • 1 ripe beef tomato, chopped
  • 1 tsp hot smoked paprika
  • 300ml/10fl oz chicken stock

For the white beans

  • 400g/14oz tin cannellini beans, drained
  • 100g/3½oz Iberico ham, chopped
  • 1 tbsp roughly chopped dill
  • 1 garlic clove, minced
  • 1 tbsp sherry vinegar
  • 3 tbsp olive oil

For the roasted scallops

  • 6 king scallops, cleaned and coral removed
  • 50g/1¾oz unsalted butter
  • ½ lemon, juice only
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