Scallops with Chorizo & White Bean Puree – Pinot Shop

Ingredients

• 250g dried cannellini beans, soaked in plenty of water overnight
• 1 celery stick, chopped into large pieces
• 2 cloves garlic, crushed
• sprig fresh sage
• 2 slices peeled potato
• 2 tbsp olive oil
• 1 tsp salt flakes
• black pepper
• reserved liquid from cooking the beans
• extra sage leaves for garnish
• fresh Tasmanian scallops, cleaned of intestinal tract
• chorizo sausage sliced obliquely into 4mm slices