Scallop and Chorizo Pasta

Scallop and Chorizo Pasta

13
George R. 0

"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."
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Ingredients

40 m servings 313 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 493 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

13
  1. 14 Ratings

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Most helpful positive review

This is my recipe. Just wanted to remind people that the recipe calls for only 8 oz of pasta not the full pound that others have mentioned using and not having enough sauce. More important is ...

Most helpful critical review

Not much flavour other than the flavour of chorizo. Seems like a stir-fry dumped on pasta.

This is my recipe. Just wanted to remind people that the recipe calls for only 8 oz of pasta not the full pound that others have mentioned using and not having enough sauce. More important is ...

Great recipe! I found using the ingredient search in an attempt to not waste food in the fridge. I used large sea scallops and only seared them in the rendered fat from the sausage (I didn't wip...

Good flavor, but there was not enough sauce for the pound of pasta. I used a jar of white clam sauce instead of the cup of clam broth, but would use two or three jars next time. The more sauce...

This was fabulous! I couldn't give it 5 stars (because I changed a few things) but it is certainly worth 5. I do have to agree that there isn't enough sauce for the amount of pasta. I would defi...

I'd give it a 5 except I changed a few things. The first time I made this, I did exactly as the recipe called to do and was disappointed because the pasta ended up being too dry for us. Also the...

Not much flavour other than the flavour of chorizo. Seems like a stir-fry dumped on pasta.

OUTSTANDING !!! And very simple, slightly time consuming. I used shrimp instead of scallops which shortened the time considerably....WILL ABSOLUTELY MAKE AGAIN!

Hmm, not sure about this one. I didn't like it at all - the flavors just didn't work for me. So, the 3 stars is Husband's grade. The chorizo absolutely floored me - the chorizo I've had in the p...

Fantastic! I used angel hair pasta instead and cooked the scallops a touch longer but otherwist perfect. Thank you GR this is a new favorite.