- 1 pound bay scallops
- 1 to 2 tablespoons vegetable or olive oil
- 12 ounces (about 1 1/2 cups) fresh Mexican chorizo sausage, casings removed
- 1 pound (about 4 medium) red skin boiling potatoes, cut into 1/2-inch pieces, and boiled until tender
- 1 pouch (8 ounces) New Mexico Taco Skillet Sauce
- Warm corn or flour tortillas, for serving
- Queso fresco, crumbled, for serving
- Cilantro, chopped, for serving
- Pat the scallops dry with paper towels. Heat a large non-stick skillet over medium-high heat. Add the oil, and, when quite hot, add the scallops in an uncrowded layer. Sprinkle with salt and pepper. Sear, turning once, until golden, only about 2 minutes total. Scoop onto a wide plate.
- Add the chorizo to the pan. Cook over medium heat, breaking up any clumps of chorizo, just until the sausage has rendered its fat, 6 or 7 minutes.
- Add the cooked potatoes and continue cooking, occasionally scraping up any sticky bits, until the potatoes begin to look crusty-brown, about 15 minutes.
- When the potatoes are browned, add the Frontera Skillet Sauce. Mix everything together. Add the scallops and heat for a minute or so. Serve in warmed tortillas with crumbled queso fresco and cilantro.