Return the chorizo to the pan with the scallops. Squeeze over the lemon juice and let it bubble up, stirring to coat the chorizo and scallops in the juice. Season with a small pinch of salt and pepper, but you don't need much salt, if any, because the chorizo is already quite salty. Tip out onto a serving platter and sprinkle with the parsley. Serve with some crusty bread to mop up all the juices.