Ingredients
Method
1.Cut potatoes into even-sized chunks and steam (sprinkle well with salt first), or cook in gently boiling salted water until tender.
2.Heat olive oil in a smallish frying pan, add chopped chorizo and cook briefly, stirring often, until browned, be careful not to burn the chorizo. Transfer to a side dish with a slotted spoon. Reserve pan with chorizo fat.
3.When potatoes are ready, drain and return to pan for a few minutes to dry off and fluff up. Roughly crush potatoes, season with sea salt, or to taste, and mix in extra-virgin olive oil.
4.Pat scallops dry. Reheat the pan the chorizo was cooked in and add scallops. Fry quickly on both sides until just cooked through.
5.Mix some of the parsley through the potatoes, then divide potatoes among small heated serving bowls. When scallops are ready, divide them among the bowls. Scatter with chopped chorizo and more torn parsley and serve immediately.
