Heat a skillet on medium high heat, while you slice the chorizo into 1/4-1/8 inch slices.
Place the chorizo slices on the skillet in a single layer, and let them cook on one side for 1-2 minutes until browned.
Turn each chorizo slice over with tongs, and let them cook 1-2 minutes on the other side.
Remove the chorizo from the pan, leaving behind the oil. Add an extra drizzle of olive oil if desired.
If using scallops that were frozen, make sure they are thawed. Blot with paper towels to get rid of excess moisture.
Add the scallops to the pan and cook in the chorizo oil. If using larger sea scallops, cook for 1-2 minutes on each side, turning them all once. (You may need to slice them in half if they are very large.) If using smaller bay scallops, stir frequently for 3-4 minutes until cooked on all sides.
Return the chorizo to the pan with the scallops, stir to combine, and serve.
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