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|Scallop and Chorizo Pasta|
"This non-public creation gives a wonderful presentation. The brilliant shades of the crimson, yellow, and green bell peppers along side the white wine and clam broth supply flavor and texture each person will enjoy."
- 1 (eight ounce) package deal raw linguine pasta
- four teaspoons olive oil, divided
- 6 oz chorizo sausage, cut into chunks
- 1 pound scallops
- salt and floor black pepper to flavor
- cayenne pepper to flavor
- 1 green bell pepper, julienned
- 1 crimson bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 tablespoon minced garlic
- 1/three cup dry white wine
- 1 cup clam juice
|Prep : 15M||Cook : 8M||Ready in : 40M|
- Bring a massive pot of gently salted water to a boil, and cook the linguine 8 to 10 mins or till al dente; drain.
- Heat 1 teaspoon olive oil in a skillet over high warmth, and cook and stir the chorizo sausage 2-3 minutes, till evenly browned. Set apart 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 mins, until opaque and gently browned. Set aside. Wipe the skillet, and heat another 1 teaspoon olive oil over medium warmth. Cook and stir the green bell pepper, pink bell pepper, and yellow bell pepper till soft. Remove from warmth, and set aside.
- Heat the remaining olive oil inside the skillet over medium high warmth, and cook and stir the garlic till gentle. Pour inside the wine, and bring to a boil. Cook until maximum of the wine has been reduced, and scrape the browned bits from the bottom of the skillet. Mix within the clam juice, deliver to a boil, and cook till reduced by approximately half of. Return the chorizo, scallops, and peppers to the skillet, and toss until coated. Serve over the cooked linguine.
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