1 tbs olive oil
1 pound lamb sausage, removed from casings (or sub in the homemade kind)
1 pound large sea scallops, adductor muscle removed (if scallops are chemical treated, sub in large shrimp)
1 fresno or jalapeno chile, seeded and diced
1 garlic clove, minced (make this two cloves if you make your own sausage)
1 shallot, minced
1 cup cooked or canned cannellini beans
Grated zest and juice of 1 orange
1 cup Chicken or Beef stock
2 tbs chopped fresh mint leaves
Heat the olive oil in a large skillet over medium heat. Add the lamb sausage and crumble until no longer pink. Remove with a slotted spoon and reserve in a bowl.
Increase the heat to medium-high. Pat the scallops dry with paper towels, then season them with salt and pepper on both sides. Cook the first side for about 2 minutes, then flip and cook for another minute or two. Remove to a plate (not with the sausage). Add the garlic, shallot and chile and cook until softened.
Return the sausage to the pan, along with the beans, stock, and orange juice. Simmer for at least 3 minutes, more if you want your meat mixture to be thicker. I made mine pretty thick, kind of like chili. Remove the mixture from the heat and divide among four bowls. Top with scallops and then garnish with orange zest and mint.