Scallop And Chorizo Pasta
Serves: 6
Carole Volkman
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
54
Sourness
50
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
4 tsps
Olive Oil (divided)450 g
Scallop1
Salt1 tbsp
Garlic (minced)1 cup
White Wine (dry)1 cup
Clam JuiceDirections:
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
3
Set aside the sausage, and wipe the skillet
4
Heat 1 teaspoon olive oil, and toss in the scallops
5
Season with salt, pepper, and cayenne, and cook and stir about 3 minutes, until opaque and lightly browned
6
Set aside
7
Wipe the skillet, and heat another 1 teaspoon olive oil over medium heat
8
Cook and stir the green bell pepper, red bell pepper, and yellow bell pepper until tender
9
Remove from heat, and set aside
10
Heat the remaining olive oil in the skillet over medium high heat, and cook and stir the garlic until tender
11
Pour in the wine, and bring to a boil
12
Cook until most of the wine has been reduced, and scrape the browned bits from the bottom of the skillet
13
Mix in the clam juice, bring to a boil, and cook until reduced by about 1/2
14
Return the chorizo, scallops, and peppers to the skillet, and toss until coated
15
Serve over the cooked linguine