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 frypan over high heat and cook and stir the chorizo sausage 2-3 minutes until evenly browned. Set aside the sausage and wipe the frypan. 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 frypan and heat another 1 teaspoon olive oil over medium heat. Cook and stir the green capsicum, red capsicum and yellow capsicum until tender. Remove from heat and set aside.
Heat the remaining olive oil in the frypan 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 frypan. Mix in the seafood stock, bring to a boil and cook until reduced by about half. Return the chorizo, scallops and capsicums to the frypan and toss until coated. Serve over the cooked linguine.