Follow these steps for perfect results
chorizo sausage
sliced
scallops
halved if large
lemon
juiced
parsley
chopped
Slice the chorizo into rounds, no thicker than 3mm.
Heat a heavy-based pan on the hob until hot.
Dry-fry the chorizo rounds until crisped on either side. This should take no more than 2 minutes.
Remove the chorizo to a bowl.
Fry the scallops in the chorizo oil for about 1 minute per side.
Return the chorizo to the pan with the scallops.
Add the lemon juice and let it bubble for a few seconds.
Arrange the scallops and chorizo on a serving plate.
Sprinkle generously with chopped parsley.
Expert advice for the best results
Do not overcrowd the pan when frying the scallops; cook in batches if necessary.
Be careful not to overcook the scallops; they should be just cooked through and still tender.
Everything you need to know before you start
5 minutes
Chorizo can be cooked ahead of time.
Arrange scallops and chorizo artfully on a plate; garnish with parsley and a lemon wedge.
Serve as an appetizer or light meal.
Pair with crusty bread to soak up the pan juices.
Crisp and acidic to complement the scallops and chorizo.
Discover the story behind this recipe
Chorizo is a staple of Spanish cuisine.
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