This recipe was given to me by the home economic teacher in New Mexico in 1960 . This is a little spicy from the chorizo and a little tang from the lemon. The scallops give it richness and the potatoes give it the creaminess...
Please try not to overcook the scallops.Just sear them.The pan should be really hot but not smoking when you sear them Just until the outside is caramelized and the inside is slightly translucent...I hope you enjoy this old recipe...
Cook cut-up potatoes in boiling water(wait for water to boil,then put in potato pieces);about 10 minutes for al dente. Drain.Set aside.
Wipe scallops with paper towels.Heat a 12 inch cast iron skillet(or other non stick heavy skillet; over medium-high heat. Add oil to skillet, when skillet is quite hot add the scallops, do not crowd. Sprinkle with salt and pepper. Sear, turning occasionally,until golden brown;about 2 minutes total-do not overcook or they will be tough. Remove from skillet and place on cutting board.
Place chorizo and onion in the skillet. Cook over medium heat scrambling up any clumps,just until sausage has begun to release the fat;about 7 minutes. Add the drained potatoes,lemon juice and heat,scrape up the sticky bits, cook until the potatoes are crusty brown, about 15 minutes.
Now that the scallops are cooled. Dice them to the size of the potatoes. When potatoes are crispy brown, add the scallops and mix everything together until the scallops are heated through, about 2 minutes.
Scoop the mixture into a serving bowl and let family serve themselves. Using taco shells, tostadas or they can just place on plate and top with crushed nacho chips...Enjoy!