SCALLOPS AND CHORIZO
Steps:
- 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.
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