Tacos of seared scallops with chorizo and potatoes

Boil the cut potatoes in a pot of salted water; uneven pieces cook unevenly.

Oil the grill and lay out the scallops; don't turn them until deep golden.

When the scallops cool, chop them into irregular pieces to match the potatoes.

Take the chorizo out of its casing and cook it through on the griddle.

Add the potatoes to the chorizo with a handful of chopped onions and let them brown together; then add the scallops just to warm through.