Linguine with Scallops and Chorizo

    40 minutes

    This is a bright and cheerful seafood pasta with scallops, chorizo sausage and red, yellow and green capsicums.

    20 people made this

    Serves: 8 

    • 250g linguine
    • 4 teaspoons olive oil, divided
    • 185g chorizo sausage, cut into chunks
    • 500g scallops
    • salt and ground black pepper to taste
    • 1 pinch cayenne pepper to taste
    • 1 green capsicum, julienned
    • 1 red capsicum, julienned
    • 1 yellow capsicum, julienned
    • 1 tablespoon minced garlic
    • 1/3 cup dry white wine
    • 1 cup (250ml) seafood stock

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to a boil, and cook the linguine 8 to 10 minutes or until al dente; drain.
    2. 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.
    3. 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.

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    Reviews in English (18)


    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)