In France a celeriac purée is very popular and is one of my favourites. Try parsnip, cauliflower or sweet potato for a change. Instead of chorizo try a different spicy sausage or smoked bacon lardons. Black pudding is particularly good with scallops. Serve it cubed, like the chorizo or sliced and fried. Grilled pancetta, serrano or streaky bacon also work well. You could make this dish with prawns or with a piece of cod or monkfish for a main course.