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.