Sea Scallops with Cannellini Beans, Shaved Fennel & Chorizo

A featured Wine Club recipe for Bodegas Telmo Rodriguez.
Sea Scallops with Cannellini Beans, Shaved Fennel & Chorizo


A truly unique and classic Spanish recipe of sea scallops, beans, fennel and chorizo. Pair this amazing dish with a glass of Godello.

Yield: 4 Sea Scallops
Prep Time: 20 Minutes
Cook Time: 10 Minutes


• 4 large sea scallops
• 1 can Cannellini beans, rinsed & drained
• 1 fennel bulb, cleaned & very thinly sliced
• 1 dried Spanish chorizo sausage
• 1 small garlic clove, minced
• Extra virgin olive oil
• Kosher salt & black pepper
• Fennel fronds, for garnish


Slice 12 thin slices off one end of the chorizo. In a small skillet, fry the slices of chorizo in a small amount of olive oil until lightly browned, turning. Transfer to a paper towel to drain and cool.

In a small saucepan, saute minced garlic in a tablespoon of olive oil. Add drained beans and warm, stirring lightly to avoid mashing the beans. Heat a tablespoon or two of olive oil in a saute pan until hot. Pat scallops dry, season lightly with salt and pepper, and add to pan, searing scallops for about 1 1/2 minutes on each side. They should have a nice golden crust, but still be translucent in the center.

Place a small mound of beans on each of 4 serving plates. Top each with a sprinkling of very thinly sliced fennel and two fried chorizo slices. Top with a scallop. Garnish with the remaining chorizo slices, a few fennel fronds, and a light drizzle of olive oil. Serve immediately.