- 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
- Bring a large pot of lightly salted water to a boil, and cook the linguine 8 to 10 minutes or until al dente; drain.
- 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.
- 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.
07/28/2019
recipepes.com
scallop and chorizo pasta, recipe
PT15M
PT1H
5
455 calories
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