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Venison Chorizo from Great Glen Game

1. Heat 1 tbsp oil and a knob of butter in saucepan.  Add the celery, onions, garlic, bay and whole thyme sprig then cover and cook gently for 10 minutes or until tender.
2. Add the stock and milk to the pan with the beans, then bring up to a boil.  Turn down the heat and simmer for 5 minutes.
3. Fish out the thyme sprig and bay leaf, then blitz the soup until smooth using a hand blender.  Season to taste.  The soup can be made up 2 days ahead and kept in the fridge.  If reheating the soup, you may need to loosen it with a little more stock.
4. When ready to serve, season the scallops with salt and freshly ground black pepper.  Heat a frying pan, add a little more oil, then add the chorizo and sizzle it until starting to crisp (about 1 minute).  Push it to one corner of the pan, then add the remaining butter.  When the butter foams, add the scallops and sear for 1 minute on each side, or until golden and caramelised.  The pan must be nice and hot.  Pierce the scallop roes with the tip of a sharp knife and cook these too if you like - piercing should stop them from popping in the pan.
5. Take the scallop pan from the heat while you ladle the hot soup into shallow bowls.  Nestle three pieces of scallop into each bowl, then scatter the sizzled chorizo around.  Drizzle with the truffle oil, then snip over a few chives to serve.

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