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Eat: Scallops and chorizo

With a recipe as simple as this, why not make something extra special for a midweek dinner! Serve with salad and crusty bread to mop up the juice.

110 gram(s) chorizo sausage
400 gram(s) scallops (small) - halve them to make
2 thinner discs if they are very fat
½ lemon(s) (juiced)
4 tablespoon(s) parsley (chopped)

Slice the chorizo into rounds no thicker than 3mm.

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.

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.