To prepare your frying pan, heat gently and add the olive oil.
Saute the chorizo until the slices turn brown and chorizo juices are visible.
Add the spring onion and chilli. Cook for 2-3 minutes.
Next, add the scallops and saute for two to three minutes on either side or until cooked thoroughly. Stir while drizzling honey.
Divide the scallops and chorizo evenly among the plates and serve.
Serving Suggestions: Serve with a tomato salad, a fresh rocket salad and some bread to dip in the salsa.