Slice the chorizo into approximately 3mm rounds. Heat a large pan and dry-fry the chorizo rounds until crisped on either side. The chorizo will expel its own oil, and it should only take about two minutes to cook.
Remove the chorizo from the pan and place in a bowl. Fry the scallops in the chorizo-oil for about one minute per side.
Return the chorizo to the pan with the scallops, then sprinkle lemon juice on top. Let it bubble for several seconds.
Transfer the chorizo and scallops to a plate, and top with a sprinkle of parsley.
