pound (about 4 medium) red skin potatoes, cut into ½ inch pieces
tbls vegetable oil or olive oil
Pepper, freshly ground black pepper
ouces (about 1½ cups) fresh Mexican chorizo, casing removed
large green onions, roots and withered outer leaves trimmed off, cut into ½ inch pieces
OPTIONAL: Warm corn or flour tortillas
1. Boil potatoes. Half fill a large (4 quart) saucepan with water, add 1 tablespoon of salt and bring to boil. Add the potatoes and simmer over medium heat until tender, about 12 minutes. Drain. 2. Sear the scallops. Pat the scallops dry with paper towels. Heat a very large (12 inch) skillet or griddle over medium high (for best results, choose a skillet or griddle that's heavy and non-stick or well seasoned cast iron). Add the oil, and, when quite hot, add the scallops in an uncrowded layer. Sprinkle with salt and pepper. Sear, turning occasionally, until golden, only about 2 minutes total. (with high heat, you will be able to sear the scallops with out over cooking them). Scoop into wide plate. 3. Finish the dish. Add the chorizo and green onions. Cook over medium heat, breaking up any clumps of chorizo, just until the sausage has rendered its fat, 6 to 7 minutes. Add the drained potatoes and continue cooking, occasionally scraping up any sticky bits, until the 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 the scallops. Mix everything together as the scallops heat for a minute or so, then scoop the mixture into a serving bowl.