Roast scallops with chorizo jam Author: Matthew Parsons Ingredients 400g chorizo, peeled and diced 1 small onion, finely chopped 2 garlic cloves, finely chopped 80g light brown sugar 2 tbsp sherry vinegar 1 tbsp maple syrup 12 large scallops vegetable oil unsalted butter Maldon salt squeeze lemon juice chives, finely chopped Instructions For the chorizo