INGREDIENTS
| 1 c | potato, chopped |
| 1/2 c | chorizo, chopped |
| 1/2 c | onion, chopped |
| 1 c | red and yellow peppers, chopped |
| 1 T | parsley, chopped |
| 2 T | olive oil |
| 8 | large scallops |
DIRECTIONS:
Sauté potato, chorizo, onion and peppers in olive oil for 8 minutes. Add parsley. In a separate pan, sear scallops on medium-high heat, 2 minutes per side. Serve scallops over chorizo and peppers.
TGB Tip: Serve with a sunny-side up egg for that Spanish flavor.
Scallop Chorizo
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