- 3 scallops
- 25 g cubed chorizo
- 1 spring onion, chopped
- unsalted butter
- 1 tbsp fresh lemon juice
- chopped parsley
- toasted bread of choice
- Heat the butter in frying pan until bubbling at the chorizo and fry. The oil in released by the chorizo will stop the butter burning.
- Once they start taking on a dark red colour add the scallops and cook on one side for a minute, turn and repeat.
- Add the white part of the spring onion and cook through for around ten seconds, just to let the onion take on some heat.
- Add the lemon juice and parsley, stir for a few seconds and serve on the toasted bread.