Chorizo brings a smoky salty dimension to these succulent scallops. The umami of the black garlic and the freshness of the lemon and sake perfectly prepare your mouth for the next course.
Heat a large frying pan (no oil). Fry the chorizo sausage for 2 – 3 minutes. Drain on paper towels, keeping as much of the rendered fat in the pan as possible.
In the same pan, quickly sear the scallops in the rendered fat from the chorizo.
Add chorizo and diced black garlic back to the pan and stir-fry for a minute.
Add 1/2 the parsley, lemon juice, and the sake to the pan and cook for one more minute.