Scallops are easy - fry them in a hot pan for not very long at all.
This version from Nigella...
Slice the chorizo into rounds no thicker than 3mm / 1/8 inch.
Heat a heavy-based pan on the hob and, when hot, dry-fry the chorizo rounds 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.
Judging by Masterchef of the last 10 years you should serve that with a side of mushy peas pea puree.