Seared Scallops With Chorizo, Potatoes And Green Onions

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Rick Bayless


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1 pound (about 4 medium) red skin boiling potatoes, cut into ½-inch pieces

1 pound scallops

About 2 tablespoons vegetable or olive oil


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

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