Combine apple and radish with a tsp of lemon juice, set aside

Cut chorizo into small cubes and pan fry until crisp

Gently remove scallops from shells and using oil from chorizo, cook the scallops; approximately 3 min on each side being careful not to overcook

Create a sauce by deglazing the pan; adding white wine vinegar when pan is hot and cooking for 30 seconds

Place scallops back into shells and top with chorizo and apple slaw. Spoon over pan juices and top with fresh chervil sprigs