Heat a pan and quickly fry the diced chorizo for 3-4 minutes to brown. Remove from the pan and add in the scallops. Season with salt and pepper and seal the scallops on both sides in the fat from the chorizo left in the pan. Remove from the pan and put aside. Add a knob of butter to the pan and sauté` the shallot and garlic for 3-4 minutes till soft. Add in the stock and bring to the boil. Add in the peas and continue to cook for another 2 minutes. Add in the cream, turn off the heat and blitz into a puree. To serve, spoon the pea puree into the base of 2 serving plates. Reheat the scallops and arrange in the middle of the plate with the crispy chorizo and lemon zest sprinkled on top.