Roasted scallops, white beans and chorizo broth recipe
 Matt combines classic flavours – seafood, chorizo and white beans – in an easy, delicious way. Use the best chorizo you can get hold of, you'll notice the difference! 2 tbsp olive oil100g/3½oz Iberico ham, shredded 2 shallots, diced 2 garlic cloves, chopped 100g/3½oz cooking chorizo, cut into small chunks 1 ripe beef tomato, chopped1 tsp hot smoked paprika 300ml/10fl oz chicken stock 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 400g/14oz tin cannellini beans, drained100g/3½oz Iberico ham, chopped1 tbsp roughly chopped dill1 garlic clove, minced 1 tbsp sherry vinegar 3 tbsp olive oil 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 6 king scallops, cleaned and coral removed50g/1¾oz unsalted butter ½ lemon, juice only 6 king scallops, cleaned and coral removed 50g/1¾oz unsalted butter ½ lemon, juice only Method Start by making the broth. Heat the oil in a large pan over a medium heat. Add the ham, shallots and garlic and cook gently until the shallots are soft and translucent, then add the chorizo and cook for 2 minutes, allowing the natural oils to render out. Add the tomato and paprika, then the stock. Bring to a boil and simmer for 5–8 minutes, then taste, season with salt and pepper and strain. Discard the chorizo mix and keep the liquid.Mix all the ingredients for the white beans in a large bowl and set aside.Put a frying pan over a high heat and let the pan get hot. Season the scallops and add to the pan, cooking on one side for 2 minutes until a nice golden crust forms. Gently turn the scallops over, then add the butter and lemon juice. Cook for another 1–2 minutes, then remove from the pan. Spoon the marinated beans into a serving dish. Ladle some chorizo broth over the top, then finish with the scallops on top. Start by making the broth. Heat the oil in a large pan over a medium heat. Add the ham, shallots and garlic and cook gently until the shallots are soft and translucent, then add the chorizo and cook for 2 minutes, allowing the natural oils to render out. Add the tomato and paprika, then the stock. Bring to a boil and simmer for 5–8 minutes, then taste, season with salt and pepper and strain. Discard the chorizo mix and keep the liquid. Start by making the broth. Heat the oil in a large pan over a medium heat. Add the ham, shallots and garlic and cook gently until the shallots are soft and translucent, then add the chorizo and cook for 2 minutes, allowing the natural oils to render out. Add the tomato and paprika, then the stock. Bring to a boil and simmer for 5–8 minutes, then taste, season with salt and pepper and strain. Discard the chorizo mix and keep the liquid. Mix all the ingredients for the white beans in a large bowl and set aside. Mix all the ingredients for the white beans in a large bowl and set aside. Put a frying pan over a high heat and let the pan get hot. Season the scallops and add to the pan, cooking on one side for 2 minutes until a nice golden crust forms. Gently turn the scallops over, then add the butter and lemon juice. Cook for another 1–2 minutes, then remove from the pan. Put a frying pan over a high heat and let the pan get hot. Season the scallops and add to the pan, cooking on one side for 2 minutes until a nice golden crust forms. Gently turn the scallops over, then add the butter and lemon juice. Cook for another 1–2 minutes, then remove from the pan. Spoon the marinated beans into a serving dish. Ladle some chorizo broth over the top, then finish with the scallops on top. Spoon the marinated beans into a serving dish. Ladle some chorizo broth over the top, then finish with the scallops on top.