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
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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)
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