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1. Slice sausage into rounds no more than ¼ inch thick.
2. Add sausage to a large non-stick saute pan and cook until golden brown on both sides.
3. Remove sausage to a plate with paper towels on it.
4. Saute scallops in sausage oil, approximately 1 minute per side.
5. Return sausage to saute pan.
6. Add the lemon juice and heat sausage through.
7. Remove sausage and scallops to a serving plate.
8. Sprinkle with parsley and serve. |
