This is a bright and cheerful seafood pasta with scallops, chorizo sausage and red, yellow and green capsicums.
This is my recipe. Just wanted to remind people that the recipe calls for only 8 oz of pasta not the full pound that others have mentioned using and not having enough sauce. More important is not too dump all the food over all of the pasta at the very beginning. The way I do it is to just start each plate with a small amount of pasta and then cover liberally with everything else. The pasta is not meant to be the main component. Once the balance is less pasta more everything else I think the saiuce is a good amount. Hope you enjoy... - 24 Aug 2010 (Review from Allrecipes USA and Canada)
Great recipe! I found using the ingredient search in an attempt to not waste food in the fridge. I used large sea scallops and only seared them in the rendered fat from the sausage (I didn't wipe out the pan and add oil). Be sure to buy Basque or Spanish style Chorizo, not Mexican Chorizo. If you use the correct portions of pasta and the correct style of Chorizo, you won't be disappointed! Thanks for the great recipe. - 06 Apr 2011 (Review from Allrecipes USA and Canada)
Good flavor, but there was not enough sauce for the pound of pasta. I used a jar of white clam sauce instead of the cup of clam broth, but would use two or three jars next time. The more sauce to dip crusty bread into, the better! - 06 Sep 2004 (Review from Allrecipes USA and Canada)