Scallop and Chorizo Pasta

Name: Scallop and Chorizo Pasta
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings cayenne pepper to taste; 170 grams chorizo sausage, cut into chunks; 237 milliliters clam juice; 79 milliliters dry white wine; 1 Tbsp minced garlic; 1 green bell pepper, julienned; 8 servings salt and ground black pepper to taste; 4 teaspoons olive oil, divided; 227 grams package uncooked linguine pasta; 1 red bell pepper, julienned; 454 grams scallops; 1 yellow bell pepper, julienned

Scallop and Chorizo Pasta might be just the main course you are searching for. This dairy free recipe serves 8. One serving contains 297 calories, 17g of protein, and 11g of fat. If you have bell pepper, chorizo sausage, linguine pasta, and a few other ingredients on hand, you can make it. To use up the pasta you could follow this main course with the Chocolate Dessert Pasta as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Bring a large pot of lightly salted water to a boil, and cook the linguine 8 to 10 minutes or until al dente; drain.

Ingredients you will need

Linguine

Water

Equipment you will use

Pot

Heat 1 teaspoon olive oil in a skillet over high heat, and cook and stir the chorizo sausage 2-3 minutes, until evenly browned. Set aside the sausage, and wipe the skillet.

Ingredients you will need

Chorizo Sausages

Olive Oil

Sausage

Equipment you will use

Frying Pan

Heat 1 teaspoon olive oil, and toss in the scallops. Season with salt, pepper, and cayenne, and cook and stir about 3 minutes, until opaque and lightly browned. Set aside. Wipe the skillet, and heat another 1 teaspoon olive oil over medium heat. Cook and stir the green bell pepper, red bell pepper, and yellow bell pepper until tender.

Ingredients you will need

Yellow Pepper

Green Pepper

Red Pepper

Olive Oil

Scallops

Ground Cayenne Pepper

Pepper

Salt

Equipment you will use

Frying Pan

Remove from heat, and set aside.

Heat the remaining olive oil in the skillet over medium high heat, and cook and stir the garlic until tender.

Ingredients you will need

Olive Oil

Garlic

Equipment you will use

Frying Pan

Pour in the wine, and bring to a boil. Cook until most of the wine has been reduced, and scrape the browned bits from the bottom of the skillet.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Mix in the clam juice, bring to a boil, and cook until reduced by about 1/

Ingredients you will need

Clam Juice

Return the chorizo, scallops, and peppers to the skillet, and toss until coated.

Ingredients you will need

Scallops

Chorizo

Peppers

Equipment you will use

Frying Pan

Serve over the cooked linguine.

Ingredients you will need

Cooked Linguine

Equipment

Pot

Frying Pan

Ingredients

Servings:

8servings

cayenne pepper to taste 170grams

chorizo sausage, cut into chunks 237milliliters

clam juice 79milliliters

dry white wine 1Tbsp

minced garlic 1

green bell pepper, julienned 8servings

salt and ground black pepper to taste 4teaspoons

olive oil, divided 227grams

package uncooked linguine pasta 1

red bell pepper, julienned 454grams

scallops 1

yellow bell pepper, julienned

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.