I've long been a fan of scallops and bacon, and scallops with chili, and this is my combination of the two using chorizo - the sausage, not the salame - to ooze its paprika-hot orange oil over the sweet white scallops. It's quicker than the speed of light to make and quite as dazzling.

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