Scallops Over Creamy Chorizo Spaghetti With Bell Pepper And Parm 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 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.

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
• Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.

PENNE WITH SHRIMP, SCALLOPS, BELL PEPPERS AND SUN-DRIED TOMATOES

Steps:

• Combine and heat both oils in a heavy large skillet over medium-high heat.
• Add peppers and saute until crisp-tender, about 5 minutes.
• Using a slotted spoon, transfer peppers to a bowl.
• Add sundried tomatoes, shrimp, scallops, 1/4 cup of basil, garlic and oregano to the same skillet and saute until the shrimp are just opaque in the centre, about 3 minutes.
• Transfer shrimp and scallop mixture to the bowl with peppers, cover and set aside.
• Add broth, wine and tomato paste to same skillet.
• Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
• During the last minute add cream if you are using it, and let cook an extra minute or two.
• Meanwhile cook pasta in a large pot of boiling salted, oiled water until tender, but still firm to bite.
• Drain; return pasta to same pot.
• Add contents of bowl, sauce, remaining 1/4 cup of basil and cheese to pasta.
• Toss over low heat until warmed through and sauce coats pasta.
• Season with salt and pepper to taste and enjoy.
• Note: If all peppers are not available any combination will do.
• Shrimps and Scallops can be replaced with chicken.