Scallops With Chorizo On Crushed Potatoes

• 1 1/3 lbs new potatoes, cut into 3/4-inch chunks
• 1 tsp flaky sea salt
• 2 tbsp extra-virgin olive oil
• 1 tbsp olive oil
• 5 oz chorizo sausages, diced
• 20 None scallops
• 1 cup loosely packed fresh flat-leaf parsley leaves, roughly torn

1. Cook potatoes in a saucepan of gently boiling salted water until tender. Drain and return to pan for a few minutes to dry off and fluff up. Roughly crush potatoes. Sprinkle with sea salt and stir in extra-virgin olive oil.
2. Meanwhile, heat olive oil in a large skillet on medium heat. Cook chorizo, stirring often, until browned (be careful not to burn the chorizo). Remove chorizo with a slotted spoon. Reserve drippings in skillet.
3. Reheat skillet with drippings on medium-high heat. Cook scallops on both sides until just cooked through.
4. Stir some of the parsley into the potatoes. Divide potatoes among small, heated serving bowls. Top with scallops. Sprinkle with chopped chorizo and remaining parsley and serve immediately.

potatoes, salt, extravirgin olive oil, olive oil, chorizo sausages, scallops, parsley

Taken from recipes-plus.com/api/v2.0/recipes/37843 (may not work)