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1
In a large saucepan, combine the beans, carrot, celery, onion, bay leaf and thyme with enough water to cover by 1 inch.
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2
Bring to a boil.
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3
Cook over moderate heat until the beans are tender and creamy, about 20 minutes.
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4
Drain the beans and discard the vegetables and herbs.
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5
In a large skillet, heat 3 tablespoons of the olive oil until shimmering.
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6
Add the chorizo, shallots and garlic and cook over moderate heat, stirring, until the chorizo fat starts to render and the shallots have softened, about 2 minutes.
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7
Add the clams and cook, stirring, until just warmed through, about 2 minutes.
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8
Stir in the beans, vinegar and paprika and cook until the beans are hot, about 2 minutes.
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9
Remove from the heat and stir in the parsley and 2 tablespoons of water.
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10
Season with salt and pepper and keep warm.
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11
In a very large skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
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12
Season the scallops with salt and pepper, add them to the skillet and cook over moderately high heat until browned on the bottom, about 2 minutes.
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13
Turn the scallops over and cook until opaque, about 2 minutes longer.
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14
Transfer the scallops to a plate to stop the cooking.
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15
Spoon the cranberry beans and clams onto plates and arrange the scallops and watercress on top.
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16
Drizzle with olive oil and serve right away.
