4 ounces chorizo sausage, cut in 1/8-inch rounds 1 pound small scallops (halve them to make 2 thinner disks if they are very fat)
1/2 lemon, juiced
4 tablespoons freshly chopped parsley leaves
Put a pan on to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo until crisped on either side; this should take no more than 2 minutes. Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about 1 minute a side. 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
