Char the peppers and tomatoes over an open flame or grill them until deeply charred. Put them in a container with the lid on to sweat. Once cool enough to handle, scrape off the excess char and slice them into chunks. NOTE: No gas hob? No problem. Just grill the veg instead. Slice the peppers into quarters and halve the tomatoes, then tip them onto a baking tray. Drizzle with olive oil, season with salt and pepper, and grill on high heat until blistered and softened, roughly 8-10 minutes. Roughly chop.

Heat the chorizo in a dry pan over a medium heat and cook for a few minutes until their oils start to release. Add the chopped shallots, garlic, pepper and tomatoes and stir through. Cook for 6-7 minutes until the shallots have softened.

Pour in the beans with their bean stock, lemon zest and juice. Stir to combine and simmer over a low heat while you cook the scallops.

Pat the scallops dry and season with salt and pepper. In another pan, heat 3 tablespoons in a frying pan over a high heat and sear the scallops for 1.5/2 mins per side. Don’t move them around the pan, leave them get a nice sear on each side. They should be golden on the outside, but just translucent on the inside. Throw some butter in the pan with the scallops using a spoon to baste the scallops, spooning the butter over the top.

Divide the beans onto serving plates or bowls and top with 3 scallops per serving. Finish with a scattering of fresh parsley and serve with lemon wedges.