Scallops and Chorizo

Ingredients
·         110 grams chorizo sausage
·         400 grams scallops (small) halve them to make 2 thinner discs if they are very fat)
·         1 lemon juiced
·         4 tablespoon(s) Parsley chopped


Procedure
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.