- (Serves 6–8 as a soft taco filling or tapa)
- 1 pound red-skin boiling potatoes (about 4 medium), cut into 1/2-inch pieces
- 1 pound scallops
- 2 tablespoons vegetable or olive oil
- Freshly ground black pepper
- 12 ounces fresh Mexican chorizo sausage (about 1 1/2 cups), casing removed
- 4 large green onions, roots and withered outer leaves trimmed off, cut into 1/2-inch pieces
- Corn tortillas (optional)
For the potatoes:
Half fill a 4-quart saucepan with water, add 1 tablespoon of salt and bring to boil.Add potatoes and simmer over medium heat until tender, about 12 minutes. Drain.
For the scallops:
Pat scallops dry with paper towels. Heat a 12-inch skillet or griddle over medium-high heat. For best results, choose a skillet or griddle that is heavy and nonstick or well-seasoned cast iron.
Add oil and, when quite hot, add scallops in an uncrowded layer. Sprinkle with salt and pepper. Sear, turning occasionally, until golden, about 2 minutes total. With high heat, the scallops will sear without overcooking.
Scoop onto a wide plate.
To finish and serve:
Place chorizo and green onions in skillet. Cook over medium heat, breaking up any clumps of chorizo, just until sausage has rendered its fat, 6–7 minutes.
Add drained potatoes and continue cooking, occasionally scraping up any sticky bits, until potatoes begin to look crusty-brown, about 15 minutes.
Meanwhile, cut the scallops into pieces that resemble the diced potatoes.
When the potatoes are browned, add scallops. Mix everything together as the scallops heat for a minute or so.
Scoop the mixture into a serving bowl and set before guests. For tacos, serve with corn tortillas.