Serves 4-6
2 tbsp (30 mL) vegetable oil
1 smoked chorizo sausage, about 8 oz (250 g)
1 cup (250 mL) chopped onion
1 tbsp (15 mL) chopped garlic
1 jalapeño pepper, halved, seeded and thinly sliced
½ cup (125 mL) white wine
2 cups (500 mL) chopped canned tomatoes with their juices
4 cups (1 L) cooked white beans (cooking liquid reserved)
Salt and freshly ground pepper
1 tbsp (15 mL) lemon juice
8 large scallops, 2 to 3 oz (60 to 90 g) each
12 large shrimp, sized 16 to 20 per 1 lb (500 g)
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) chopped coriander
Preheat oven to 350°F (180°C).
Heat 1 tbsp (15 mL) oil in a large skillet over medium heat. Add chorizo and sauté for 1 minute. Add onions, garlic and jalapeño and sauté for 3 minutes or until soft. Add wine and bring to boil. Add tomatoes and bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes or until flavours are combined. Add beans and 1 cup (250 mL) bean cooking liquid. Cook for another 10 minutes or until beans are flavourful. Season well with salt and pepper and stir in lemon juice. Remove from heat.
Heat remaining oil in a nonstick skillet over high heat. Season scallops well with salt and pepper and fry for 1 minute per side or until lightly browned. Set aside.
When ready to serve, heat bean mixture in pot then transfer into an 8-cup (2-L) ovenproof baking dish. Nestle scallops and shrimps into mixture. Drizzle with 2 tbsp (30 mL) olive oil and cover with foil. Bake for 10 to 12 minutes or until beans are bubbling and scallops and shrimps are cooked. Garnish with coriander.
TIP Soak white beans overnight. To cook beans, simmer 2 cups (500 mL) soaked white beans in 6 cups (1.5 L) water with 2 sprigs thyme and 2 dried chilis until beans are tender, about 1 hour. Drain, reserving the liquid.