Slice chorizo into roughly 1 cm thick slices. Fry gently in olive oil with the thinly sliced garlic cloves, turning every now and then. Set aside after a few minutes, when just starting to glaze.
Fry scallops in the oil from the chorizo. If large scallops, slice across before frying. Cook for about 5-6 minutes each side, until heated through, and turning golden.
Combine the chorizo and scallops, and fry together for a further 2 minutes.
Put the salad in a large sald bowl, and add the warm scallops and chorizo, mixing well.
Serve with white wine.
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