In a bowl, whisk vinegar, 1 tablespoon olive oil and garlic with 1 tablespoon Fountain Chipotle sauce. Add capsicum, tomato and coriander, toss gently to combine. Set aside.
Toss scallops gently in remaining sauce. Heat remaining olive oil in a large frying pan over a medium high heat, cook chorizo and scallops, in batches, for 1 minute each side or until chorizo is browned and scallops are golden.
Serve scallops with salad, drizzled with extra Fountain Chipotle sauce.