Heat 15ml of olive oil in a pan and fry chorizo slices until crisp.
Add sherry to the pan and boil until reduced by half.
Remove chorizo from the pan and keep warm.
Stir in remaining oil, citrus juice, zest, and Tabasco sauce to warm through.
Add parsley to the sauce and remove from heat.
Season scallops with salt and pepper.
Search scallops in a smoking hot pan with olive oil for one minute per side.
Thread chorizo, one scallop, and one pea onto each cocktail stick.
Drizzle the skewers with the warm pan juices and serve.