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Scallop and Chorizo Pasta

SUBMITTED BY: George R. PHOTO BY: Caroline C

"This personal creation gives a magnificent presentation. The bright colors of the red, yellow, and green bell peppers along with the white wine and clam broth deliver flavor and texture everyone will enjoy."
RECIPE RATING:
The reviewer gave this recipe 10 stars. This recipe average a 4.5 star rating.
Read Reviews (9)
PREP TIME  15 Min
COOK TIME  25 Min
READY IN  40 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 (8 ounce) package uncooked linguine pasta
  • 4 teaspoons olive oil, divided
  • 6 ounces chorizo sausage, cut into chunks
  • 1 pound scallops
  • salt and ground black pepper to taste
  • cayenne pepper to taste
  • 1 green bell pepper, julienned
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 tablespoon minced garlic
  • 1/3 cup dry white wine
  • 1 cup clam juice

DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil, and cook the linguine 8 to 10 minutes or until al dente; drain.
  2. 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. 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. Remove from heat, and set aside.
  3. Heat the remaining olive oil in the skillet over medium high heat, and cook and stir the garlic until tender. 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. Mix in the clam juice, bring to a boil, and cook until reduced by about 1/2. Return the chorizo, scallops, and peppers to the skillet, and toss until coated. Serve over the cooked linguine.

FOOTNOTES

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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 6, 2004 by CHRISTINAMA
Good flavor, but there was not enough sauce for the pound of pasta. I used a jar of white... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2007 by salljean
OUTSTANDING !!! And very simple, slightly time consuming. I used shrimp instead of scallops... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2005 by Caroline C
Hmm, not sure about this one. I didn't like it at all - the flavors just didn't work for me.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2004 by TERRYG1
Fantastic! I used angel hair pasta instead and cooked the scallops a touch longer but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2008 by GOLZ74
The Best MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2007 by DECAR48
I'd give it a 5 except I changed a few things. The first time I made this, I did exactly as... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 22, 2006 by mczooley
I loved this recipe but couldn't give it 5 stars (because my husband hated it). MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2006 by NOSEYROSEY
Really liked the combination of the chorizo and scallops. Quick and easy, love it! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2005 by MAAGPIE3
Fantastic!! The chorizo lends a very interesting taste to the scallops, and the light sauce... MORE


 
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