Scallops and Chorizo

Serves 4

Ingredients:
110g Chorizo Sausage
400g Small Scallops (halve them to make 2 thinner discs if they are fat)
Juice of half a lemon
4 x 15ml tbsps chopped fresh Parsley
 
1 Slice the chorizo into rounds no thicker than 3mm.

2 Heat a heavy based frying pan and when hot, dry-fry the chorizo until crisped on each side - this should take no more than 2 minutes.  The chorizo will give out plenty of its own oil.

3 Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about 1 minute a side, until the scallops start turning a lovely orange colour.

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

Enjoy!