Seared Scallops with Chorizo, Potatoes and Green Onions - Rick Bayless

Ingredients

• 1 pound (about 4 medium) red skin boiling potatoes, cut into ½-inch pieces
• 1 pound scallops
• 1 or 2 tablespoons vegetable or olive oil
• Salt
• Freshly ground black pepper
• 12 ounces (about 1 1/2 cups) fresh Mexican chorizo sausage, casings removed
• 4 large green onions, roots and withered outer leaves trimmed off, cut into 1/2-inch pieces
• Warm corn or flour tortillas, for serving (optional)