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.
- 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
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.