In a small food processor, blend together the garlic, chilies, lemon juice, olive oil, cayenne pepper, paprika, sugar, and a pinch of salt and pepper.

Cook the chorizo in a frying pan, breaking up into crumbles as it cooks. Set aside and drain on paper towels. Wipe the pan clean and then add the sesame oil and olive oil, heating over medium heat. When hot, add the baby bok choy, sautéing until it starts to wilt and is tender ~ about 8 minutes. Pour the soy sauce and sriracha over and toss to fully coat. Remove and place in a bowl. Sprinkle with sesame seeds and cover in aluminum foil to keep warm.

Meanwhile, melt 1 tablespoon of butter in a medium frying pan. When hot, add the scallops. Cook about 2 minutes per side, or until lightly golden and cooked through. While cooking, brush with the sauce.

While the scallops cooks, return the chorizo to the pan the bok choy was cooked in. Reheat over medium low and pour the remaining sauce over the sausage.

When the scallops are finished cooking, dish the food. In a bowl, scoop in the rice, top with the chorizo and desired sauce. Place the scallops on top and garnish with cilantro. Dish the baby bok choy and any desired bamboo. Serve immediately.

Enjoy!