Scallop and Chorizo Pasta Best Dishes

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Scallop and Chorizo Pasta

"This personal advent offers a brilliant presentation. The shiny shades of the pink, yellow, and green bell peppers along side the white wine and clam broth supply taste and texture all of us will enjoy."

Ingredients :

1 (eight ounce) package uncooked linguine pasta
four teaspoons olive oil, divided
6 ounces chorizo sausage, reduce into chunks
1 pound scallops
salt and ground black pepper to flavor
cayenne pepper to flavor
1 inexperienced bell pepper, julienned
1 pink bell pepper, julienned
1 yellow bell pepper, julienned
1 tablespoon minced garlic
1/3 cup dry white wine
1 cup clam juice

Instructions :

Prep : 15M	Cook : 8M	Ready in : 40M

Bring a large pot of lightly salted water to a boil, and prepare dinner the linguine 8 to ten mins or until al dente; drain.
Heat 1 teaspoon olive oil in a skillet over excessive warmness, and cook dinner and stir the chorizo sausage 2-3 mins, until lightly browned. Set aside the sausage, and wipe the skillet. Heat 1 teaspoon olive oil, and toss in the scallops. Season with salt, pepper, and cayenne, and cook dinner and stir about 3 minutes, till opaque and lightly browned. Set aside. Wipe the skillet, and warmth another 1 teaspoon olive oil over medium warmth. Cook and stir the inexperienced bell pepper, red bell pepper, and yellow bell pepper until gentle. Remove from heat, and set aside.
Heat the remaining olive oil within the skillet over medium excessive heat, and cook dinner and stir the garlic until gentle. Pour in the wine, and produce to a boil. Cook till most of the wine has been reduced, and scrape the browned bits from the lowest of the skillet. Mix in the clam juice, carry to a boil, and cook till decreased with the aid of approximately half of. Return the chorizo, scallops, and peppers to the skillet, and toss until covered. Serve over the cooked linguine.

Notes :

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