Food Network: Scallops and Chorizo

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Scallops and Chorizo
Recipe courtesy Nigella Lawson, 2007

Ingredients
4 ounces chorizo sausage, cut in 1/8-inch rounds
1 pound small scallops (halve them to make 2 thinner disks if they are very fat)
1/2 lemon, juiced
4 tablespoons freshly chopped parsley leaves

Directions
Put a pan on to get hot and then dry-fry (the chorizo
will give out plenty of its own oil) the chorizo until crisped on either side;
this should take no more than 2 minutes.

Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about 1

minute a side.

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.