Scallop, Chorizo, and Beans

Another Day In Paradise

There are few things more satisfying than cooking a scallop. Watching it go from pearl white to golden brown with tremendous ease, then seeing all its tension fade as you bathe it in butter – it's always a sight to behold. I could do it for hours.

I’ve made versions of this with creamy polenta, or added parmesan to the beans, giving it the flavour of cacio e pepe – all are delicious.