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Scallop and Chorizo Pasta

Scallop and Chorizo Pasta

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
George R.

George R.

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 542 mg
  • 22%

Based on a 2,000 calorie diet

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

George R.
7

George R.

8/24/2010

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 not too dump all the food over all of the pasta at the very beginning. The way I do it is to just start each plate with a small amount of pasta and then cover liberally with everything else. The pasta is not meant to be the main component. Once the balance is less pasta more everything else I think the saiuce is a good amount. Hope you enjoy...

CHRISTINAMA
4

CHRISTINAMA

9/6/2004

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 to dip crusty bread into, the better!

skiing*orca
3

skiing*orca

4/11/2011

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 wipe out the pan and add oil). Be sure to buy Basque or Spanish style Chorizo, not Mexican Chorizo. If you use the correct portions of pasta and the correct style of Chorizo, you won't be disappointed! Thanks for the great recipe.

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