Cream of beans with scallops

Cut a piece of leek and cut into small squares.

Chop half a medium sized onion

Heat olive oil in a saucepan over medium heat.

Add the leek and onion.

Stir well and poach without letting it burn.

Add the Espinaler beans, previously drained in water.

Mix everything together and add a little of the vegetable stock and stir.

Add a pinch of salt and pepper to taste and cook for about 5 minutes.

Blend everything with a blender until a fine cream is obtained.

Serve the cream in the base of the dish and add the scallops.

Garnish with lamb's lettuce and add the Galician sauce from the tin of the scallops.