Heat a large skillet over medium heat.

Add the julienned chorizo and cook until crisp, about 1-2 minutes.

Remove chorizo with a slotted spoon and drain on a paper towel.

Add butter to the pan fat, then add thinly sliced shallots and sauté until tender, about 3 minutes.

Add halved scallops and shrimp, cook, stirring, until scallops turn translucent.

Add freshly shucked oysters and cook briefly.

Incorporate lump crabmeat and heat through.

Transfer the seafood mixture to a warm serving bowl using a slotted spoon.

Mix in the cooked chorizo.

Raise the heat to medium-high and add dry vermouth.

Cook, stirring occasionally, until the sauce emulsifies.

Add fresh lemon juice to taste, season with sea salt and fresh ground black pepper as needed.

Spoon the sauce over the seafood and serve immediately.