1tbsp olive oil
120-150g cooking chorizo
12 scallops, cleaned, attached to the cupped half shell
A handful of hedgerow garlic, chopped (or you can use garlic chives)
Salt and freshly ground black pepper
Remove the skin from the chorizo and chop finely. Heat the olive oil in a saucepan and cook the chorizo on a low heat for 4-5 minutes, breaking it up as it's cooking so it has the texture of coarse mince.
Heat some of the butter in a frying pan, season the scallops and cook them scallop-side down in the shells for about a minute. Arrange the scallops on warmed serving plates.
Meanwhile, add the hedgerow garlic to the chorizo and heat for 30 seconds, then spoon on to the scallops and serve.