Instructions

1. Slice the chorizo into 3-5 mm thick rounds.
2. Wash and pat dry the scallops, if they are too thick, cut them in half.
3. Chop the parsley.
4. Dry-fry the chorizo pieces in a hot pan until crispy and they release their fat then transfer them to a plate.
5. Fry the scallops in the chorizo fat for 1 minute on each side. Return the chorizo, add the lemon juice and warm through.
6. Serve with chopped parsley sprinkled on top.