SCALLOPS OVER CREAMY CHORIZO SPAGHETTI WITH BELL PEPPER AND PARM
This week, our chefs have turned surf and turf on its head-in the most delicious way possible. Tender seared scallops and crispy chorizo join forces in an ultra-sophisticated and comforting pasta dish. They're tossed with al dente spaghetti, roasted bell pepper, and a creamy, garlicky tomato sauce. One bite will have your taste buds hanging ten. See ya later, steak and shrimp!
Provided by HelloFresh
Categories main course
Time 45m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 980 kcal, Fat 46 g, SaturatedFat 17 g, Carbohydrate 108 g, Sugar 20 g, Protein 45 g, Fiber 10 g, Cholesterol 120 mg, Sodium 2570 mg
SCALLOPS AND CHORIZO
I've long been a fan of scallops with bacon, and scallops with chilli, and this is my combination of the two, using chorizo - the sausages, not the salami - to ooze its paprika-hot orange oil over the sweet, white scallops. It's quicker than the speed of light to make and quite as dazzling. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 4 as a main, 8 as a starter
Number Of Ingredients 4
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.
SEARED SCALLOP CHORIZO PASTA RECIPE
This Seared Scallop Chorizo Pasta is a quick, easy and elegant seafood recipe that's perfect for a mid-week meal or a date night dinner.
Provided by Claire | Sprinkle and Sprouts
Categories Main Course
Time 25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 713 kcal, Carbohydrate 76 g, Protein 29 g, Fat 31 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 94 mg, Sodium 526 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SCALLOPS AND CHORIZO
I've long been a fan of scallops and bacon, and scallops with chili, and this is my combination of the two using chorizo - the sausage, not the salame - to ooze its paprika-hot orange oil over the sweet white scallops. It's quicker than the speed of light to make and quite as dazzling.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 10m
Yield 4 servings as a main course with the rocket and chickpeas th
Number Of Ingredients 4
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.
SPICY SCALLOP PASTA
I love scallops and came up with a few different recipes by playing around. I always get rave reviews.
Provided by Jules211
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- While pasta is cooking, prepare scallops.
- If they are large cut in half horizontally.
- Pour oil in a large sauce pan and place over medium heat.
- Add garlic cook until golden 1-2 minutes.
- Careful not to burn.
- Add parsley and red pepper flakes.
- Stir once or twice.
- Add scallops with a pinch or 2 of salt.
- Increase the heat to high, and cook for 1 minute (or till the scallops are done).
- Turn off the heat.
- In a large bowl add cooked pasta and toss the scallops.
- Top with bread crumbs.
- Serve immediately.
- Serve with a crusty bread and a nice green salad.
Nutrition Facts : Calories 289.2, Fat 6.2, SaturatedFat 0.9, Cholesterol 25, Sodium 193.2, Carbohydrate 37.9, Fiber 1.9, Sugar 1.3, Protein 19.2
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