Ingredients

4 oz (ounce) chorizo sausage

14 oz (ounce) scallops (small) - halve them to make 2 thinner discs if they are very fat

½ lemon(s) (juiced)

4 tablespoon(s) parsley (chopped)

Preparation

  1. Slice the chorizo into rounds no thicker than 3mm.

  2. Heat a heavy-based pan on the hob and, when hot, dry-fry the chorizo round until crisped on either side (the chorizo will give out plenty of its own oil); this should take no more than 2 minutes.

  3. Remove the chorizo to a bowl and fry the scallops in the chorizo-oil for about 1 minute a side.

  4. Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.