About this recipe:This is one of my favourite pasta dishes. It has scallops, spicy chorizo and lots of red, green and yellow peppers in a garlic-white wine sauce.
225g linguine or spaghetti pasta
2 -3 teaspoons olive oil, divided
180g chorizo, cut into chunks
450g fresh scallops, cubed
1 pinch salt and ground black pepper to taste
1 pinch cayenne pepper to taste
1 green pepper, finely sliced
1 red pepper, finely sliced
1 yellow pepper, finely sliced
1 tablespoon minced garlic
80ml white wine
235ml fish stock
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Method Prep:15min › Cook:25min › Ready in:40min
Bring a large pot of lightly salted water to a boil, and cook the pasta 8 to 10 minutes or until al dente; drain.
Heat 1 teaspoon olive oil in a frying pan over high heat, and cook and stir the chorizo for 2-3 minutes to release the oil. Toss in the scallops; season with salt, pepper, and cayenne, and cook for about 3 minutes, until lightly browned. Set aside. Wipe the frying pan, and heat 1 teaspoon olive oil over medium heat. Cook and stir the green pepper, red pepper and yellow pepper until tender. Remove from heat, and set aside.
Heat the remaining olive oil in the frying pan over medium high heat, and cook and stir the garlic until tender. Pour in the wine, and bring to the boil. Cook until most of the wine has been reduced, and scrape the browned bits from the bottom of the frying pan. Mix in the fish stock, bring to the boil and cook until reduced by about 1/2. Return the chorizo, scallops and peppers to the frying pan, and toss until coated. Serve over the cooked pasta.