Scallop and Chorizo Pasta

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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 313 Calories

Ingredients

• salt and ground black pepper to taste
• 1 tablespoon minced garlic
• 1 pound scallops
• 1 cup clam juice
• ⅓ cup dry white wine
• 1 red bell pepper, julienned
• cayenne pepper to taste
• 1 green bell pepper, julienned
• 4 teaspoons olive oil, divided
• 1 (8 ounce) package uncooked linguine pasta
• 1 yellow bell pepper, julienned
• 6 ounces chorizo sausage, cut into chunks

Recipe Instructions

Step 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.

Step 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.

Step 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.