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Heat a heavy griddle pan over a high heat.
Fry the chorizo until it is browned and some of the juices are running in the pan.
Add the spring onion and chilli and fry for 2-3 minutes.
Add the scallops and fry for 2-3 minutes on either side or until cooked through.
Drizzle over the runny honey and stir to coat.
Divide the scallops and chorizo among the six scallop shells and serve.