Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

Seared Scallops with Chorizo, Potatoes and Green Onions

Callos de Hacha con chorizo, papas y cebollitas

Makes 5 cups serving 6 to 8 as a soft taco filling or tapa

Recipe from Season 7 of Mexico - One Plate at a Time

Ingredients

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

Optional:  Warm corn or flour tortillas

Directions

1.    Boil the potatoes.  Half-fill a large (4-quart) saucepan with water, add 1 tablespoon salt and bring to a 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 without overcooking them.) Scoop onto a 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 or 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 and set before your guests.

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