This came together quickly. I was reading from Hugh Fearnley-Whittingstall's The River Cottage Year and he mentioned something about chorizo and scallops. Since we had a spare chorizo sausage as a gift from the butcher, we put it to work.
—Last year's dragon tongue beans slow cooked with garlic, Spanish pimenton, chili, saffron, and a snip of wine
—The aforementioned chorizo—Scallops cooked in the rendered red chorizo fat
—Parsley, lemon, and a drizzle of really top-notch Spanish olive oil
Served with a surprisingly fruity Touraine Sauvignon (and a nice pairing for that reason) from Theirry Puzelat. Louis Dressner never done steered me wrong.
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