4 Piquillo peppers from the tin, fry them slightly with a bit of olive oil, put to one side.
Cut the txistorra into small pieces (or chorizo) and fry them for 2/3 minutes together with the spring onions
Place in between the peppers.
Fry the scallops in very hot olive oil for 3 or 4 minutes, until they are perfect.
Serve with rice.