Scallop And Chorizo Pasta Recipe

Cooking Directions

• STEP 1.Cook the pasta according to package instructions until al dente. Drain and set aside.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the chorizo and cook until crispy and browned.
• STEP 3.Add the garlic and cherry tomatoes to the skillet and cook until the tomatoes start to burst.
• STEP 4.Add the scallops to the skillet and cook for 2-3 minutes on each side until golden brown and cooked through.
• STEP 5.Add the cooked pasta to the skillet and toss to combine. Season with salt and pepper to taste.
• STEP 6.Serve the Scallop and Chorizo Pasta hot, garnished with fresh parsley and a squeeze of lemon juice.
• STEP 7.Enjoy!

Cooking Tips

• Make sure to pat the scallops dry before cooking to ensure a nice sear.
• Do not overcook the scallops as they can become tough and rubbery.
• Feel free to adjust the spice level by adding more or less chorizo.
• For a creamier sauce, you can add a splash of heavy cream or grated Parmesan cheese.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Scallop and Chorizo Pasta hot as a main course.
• Garnish with fresh parsley and a squeeze of lemon juice for added freshness.
• Pair it with a side salad or garlic bread for a complete meal.
• Leftovers can be reheated in the microwave or on the stovetop.
• Enjoy the flavors of the dish within 3 days of cooking.