Scallops and Chorizo

110g chorizo sausage
400g small scallops
juice of half a lemon
4tbsp chopped parsley

Slice the chorizo into rounds. Dry fry until crisp on either side. Remove the chirizo to a bowl and fry the scallops, in the oil released from the chirizo, for about 1 minute per side.
Return the chirizo to the pan, add the lemon juice and let it bubble for a few seconds before arranging on a serving plate and sprinkling with parsley.