Seared scallops in white bean puree

1. Heat oil and butter together in a large saucepan on high. Saute eschalots, garlic and anchovy for 2-3 minutes, until tender. Reduce heat to medium. Cook for further 8-10 minutes, stirring occasionally, until mixture begins to caramelise.
   
   
2. Mix in stock, beans and bay leaf. Bring to boil. Reduce heat to low and simmer, covered, for 15 minutes. Remove bay leaf.
   
   
3. Using a hand blender or food processor, process mixture until smooth. Stir in cream and season to taste.
   
   
4. Preheat char-grill on high. Lightly oil radicchio and scallops. Season to taste. Char-grill scallops for about 1 minute each side, until golden. Char-grill radicchio for 1 minute, until outside leaves wilt.
   
   
5. Serve soup topped with radicchio and scallops. Finish with a drizzle of extra-virgin olive oil and serve with toast.

• Scallop roe can either be retained or removed.
  
• Add extra stock to make the soup the consistency you like.