Eating In

This would be best as a starter for 4 people.
12 scallops   
1 ring of chorizo (mine was 170g)
½ teaspoon fennel seeds
2 Bay leaves
lemon juice
broad beans (frozen are fine)
salt and pepper
olive oil
Blanch the broad beans, enough for 4 servings, and set aside.
Cut the chorizo into 1cm slices and fry in a hot frying pan with a little olive oil with the fennel seeds and bay leaves. After a few minutes when the chorizo has browned on both sides move it to one side of the pan and keeping the pan hot add the scallops. Fry for 1 minute and then turn them over and fry for another minute (or less if they are not very big). Stir the scallops and chorizo together and add the broad beans. Turn the heat down and cook for another minute. Season with salt and pepper and a squeeze of lemon juice. Serve with crusty white bread and butter.