Scallops And Chorizo

1. 1

   1. Slice the chorizo into rounds no thicker than 3mm.

2. 2

   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. 3

   3. Remove the chorizo to a bowl and fry the scallops in the chorizo-oil for about 1 minute a side.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.