Using a sharp knife chop the chorizo sausage into small pieces. Place the sausage into a frying pan with the oil on a medium heat. As the chorizo cooks the fat will melt out into the pan.
Scatter in the hazelnuts and continue to cook.
Remove from the heat and add the sherry vinegar, making sure you stir together as quickly as possible.
Leave the pan to one side while you cook the scallops.
Pat the scallops dry on some kitchen paper, then transfer to a large plate and drizzle with hazelnut oil.
Season with salt and little pepper.
Pre heat a large non stick pan, place the scallops into the hot pan and cook for 1-2 minutes without touching them or stirring the pan.
Turn the scallops over and add the butter.
Once the butter has melted, remove from the heat and squeeze the lemon over the shellfish before serving on the sweet potato puree.
Top the dish with the chorizo and hazelnut crumb before serving.
