Scallop And Chorizo Pasta Recipes

SEARED SCALLOP CHORIZO PASTA RECIPE

Steps:

• Bring a large pan of water to a boil, salt it generously (at least 1 tbsp of salt per quart of water).1 tbsp salt
• Add the pasta and set a timer for 1 minute less than the suggested cooking time. When draining the pasta reserving 1 cup (250ml) of the cooking liquid.14oz/400g dried pasta
• Heat the oil in a large frying pan over high heat. Add the chorizo, use a spatula to break it up in the pan, fry for 5 minutes, occasionally turning, until golden and crispy. (see note 2 if you have a cured chorizo sausage)¼ cup olive oil2 cups raw chorizo sausage
• Remove the chorizo from the frying pan, keeping the oil behind.
• Ensure the scallops are dry by patting them with paper towel several times to remove any moisture. The top of the scallop should feel almost tacky.12 raw scallops
• Season the scallops lightly with salt. Then carefully and quickly add the scallops to the fry pan. Do them individually, placing a scallop at the 12 o'clock position and then working around the outside of the pan. (see note 3)
• Cook the scallops for 2 minutes on one side.
• Use tongs to gently turn each scallop over, again starting at 12 o'clock and working around in the same order you added the scallops, and cook on the other side for a further 30 seconds. (see note 3)
• Remove the scallops from the fry pan. Add in the garlic, paprika, Italian herbs, and pepper flakes (if using). Give this a good stir and then immediately add a 1/4 cup of the pasta cooking liquid to the pan and bring to a simmer - season with salt and pepper.2 cloves garlic (crushed/grated)½ tsp paprika½ tsp Italian herbs¼-½ tsp red pepper flakes (optional)
• Add the drained pasta and cooked chorizo, then toss to coat the pasta well in the oily sauce. Once the liquid has been absorbed, add 1/4 cup more of the cooking water and keep stirring the pasta to coat. Test your pasta it should be perfectly cooked and well seasoned.
• Serve the pasta with the scallops on top. Garnish with parsley.

SCALLOPS AND CHORIZO

Steps:

• Put a pan on to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo until crisped on either side; this should take no more than 2 minutes.
• Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about 1 minute a side.
• Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.

SCALLOPS OVER CREAMY CHORIZO SPAGHETTI WITH BELL PEPPER AND PARM

Steps:

• Preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Core, deseed, and thinly slice bell pepper. Trim and thinly slice scallions, separating whites from greens. Thinly slice chili, removing seeds for less heat. Quarter lemon. Pat scallops dry with paper towels. Drizzle with olive oil; season all over with paprika, salt, and pepper.
• Toss bell pepper on a baking sheet with a drizzle of olive oil, salt, and pepper. Place garlic cloves on a small piece of foil; drizzle with olive oil. Season with salt and pepper. Cinch into a packet; place on same sheet. Roast on top rack until bell pepper is lightly charred and garlic is softened, 15-20 minutes. Transfer roasted garlic to a cutting board.
• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and set aside. Reserve empty pot for use in step 5.
• Meanwhile, halve chorizo lengthwise; thinly slice into half-moons. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chorizo and cook, stirring occasionally, until lightly browned, 2-3 minutes. Turn off heat. Using a slotted spoon, transfer chorizo to a plate, leaving as much oil in pan as possible (you'll use in step 6). Gently mash roasted garlic on cutting board with a fork.
• Heat a drizzle of olive oil in pot used for pasta over medium-high heat. Add scallions whites and mashed garlic; cook, stirring, until fragrant, 30 seconds. Stir in crushed tomatoes, stock concentrate, roasted bell pepper, 1 tsp sugar (2 tsp for 4), and ½ tsp salt (1 tsp for 4). Simmer until thickened, 2-3 minutes. Stir in spaghetti, chorizo, cream cheese, 1 TBSP butter (2 TBSP for 4), and half the Parmesan until combined. If needed, stir in splashes of reserved cooking water until pasta is coated in sauce. Turn off heat; cover.
• Heat pan with chorizo oil over medium-high heat. Once oil is hot, add scallops; cook until browned and cooked through, 2-4 minutes per side (for 4, cook in batches, if needed). Check spaghetti; add a splash more remaining reserved pasta cooking water if needed. Divide pasta between plates; top with scallops, scallion greens, remaining Parmesan, and a pinch of chili if desired. Squeeze lemon juice over dish. Serve with any remaining lemon wedges on the side.

SCALLOPS AND CHORIZO

Steps:

• Slice the chorizo into rounds no thicker than 3mm / 1/8 inch. Heat a heavy-based pan on the hob and, when hot, dry-fry the chorizo rounds until crisped on either side (the chorizo will give out plenty of its own oil); this should take no more than 2 minutes. Remove the chorizo to a bowl and fry the scallops in the chorizo-oil for about 1 minute a side. Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.

PAN-SEARED SCALLOPS WITH CHORIZO AND CORN

Steps:

• Cut kernels from corncobs and place in a medium bowl. Using the back of a chef's knife, scrape milk from cobs into the bowl; discard cobs.
• Heat 1 Tbsp. oil in a medium saucepan over medium. Cook chorizo, stirring occasionally, until it starts to get crisp, about 2 minutes. Carefully pour chorizo oil into a small bowl (use a slotted spoon to hold back chorizo); set chorizo oil aside. Return chorizo pan to medium heat and add scallions, garlic, chile, 1 Tbsp. olive oil, and 3/4 tsp. salt. Cook, stirring occasionally, until vegetables are softened but not browned, about 2 minutes. Add corn kernels and cook, stirring occasionally, until bright yellow and softened, 5-7 minutes. Remove from heat and let corn mixture cool in pan 5 minutes. Gently mix in buttermilk and cilantro. Taste and season with more salt if needed.
• Season scallops generously with salt. Heat reserved chorizo oil and remaining 1 Tbsp. olive oil in a large skillet over medium-high until just beginning to smoke. Cook scallops on one side, reducing heat if they are taking on too much color and moving around in pan for even browning, until a golden brown crust forms on the bottom, about 3 minutes.
• Reduce heat to medium-low and turn scallops over. Add butter to skillet and, using a spoon, baste scallops with butter 30 seconds. Transfer scallops to a plate. Squeeze halved lime over.
• Divide corn mixture among plates and arrange scallops on top. Serve with lime wedges for squeezing over.

PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES

Steps:

• In a large pot with boiling salted water cook pasta until al dente. Drain.
• Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
• Pour sauce over cooked pasta and serve with grated Parmesan cheese.

SCALLOP AND CHORIZO PASTA

Steps:

• 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.

SCALLOP AND CHORIZO PASTA

Steps:

• 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.