Scallops and chorizo with preserved lemon gremolata recipe 1 preserved lemon (1 if you are using small shop-bought ones, ¼ or ½ if home-made) 1 fat garlic clove, roughly chopped 2 tbsp roughly chopped flat-leaf parsley 12 fat scallops olive oil, for frying 250g (9oz) cooking chorizo, cut into 2cm (¾in) thick slices good squeeze lemon juice handful of baby spinach leaves Carefully remove the rind from the lemon, discard the flesh, and slice the rind into very fine shreds. Finely chop together the garlic and parsley. Add the rind and set aside. If the scallops have good-looking corals (the orange bits), leave them attached. Otherwise remove them with a sharp knife. Carefully pat the scallops dry with kitchen paper. Cook the chorizo in 1 tsp oil in a frying-pan for about four minutes, until golden on both sides and cooked through. Cover the pan to keep the chorizo warm.