This chorizo and scallops with pasta is a simple dish made with just a handful of ingredients, but it’s packed full of flavour.
The spicy, warming chorizo complements the soft scallops perfectly – and both are balanced with a touch of balsamic vinegar and honey.
You can serve this with any pasta you like, but I enjoy spaghetti, tagliatelle or similar with this dish. The pasta shape you see in the photos is pici – a pasta that my husband picked up for me in Pisa. You don’t need pici, though – any long pasta will work just as well.

Chorizo and Scallops with Pasta – The Ingredients
- Pasta – as mentioned above, I used pica. You can track this pasta down or use spaghetti, tagliatelle or linguine for similar results.
- Chorizo – it’s best to use a chorizo ring. You’ll want to dice it into small pieces and fry – the oils released will flavour the whole dish.
- Scallops – I have used frozen, shelled scallops here. You absolutely can use fresh, but using frozen ones makes the dish slightly more accessible and easier to make year round.
- Balsamic vinegar and runny honey – together, these make a delectable glaze for the chorizo and scallops. It’s sweet and sharp and utterly delicious.
- Parsley – fresh parsley adds a hint of pepperiness and brightness that finishes everything off nicely.

More delicious chorizo recipes for you to try:
- Creamy Chorizo Gnocchi
- Leek and Chorizo Soup
- Cheddar and Chorizo Muffins
- Chorizo and Halloumi Pasta
- Cheese and Chorizo Omelette
- Chorizo and Pea Risotto
- Chorizo, Pepper and Mozzarella Frittata
- Creamy White Beans and Chorizo
- Chorizo, Tomato and Olive Pasta
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Chorizo and Scallops With Pasta
December 23, 2024Ingredients
- 400 g dried pasta
- 200 g chorizo ring
- 200 g frozen scallops
- 1 teaspoon balsamic vinegar
- 1 teaspoon runny honey
- 20 g fresh parsley
Instructions
- Put the pasta in a large pot of boiling, salted water and cook according to packet instructions. Drain, reserving one cupful of the cooking water.
- Dice the chorizo. Put it in a separate bowl, large pan over a medium heat. Cook until the oils have been released. Add the scallops and cook for another 5-6 minutes, until defrosted and cooked through.
- Add the balsamic vinegar and honey. Stir, then add the cupful of cooking water and the pasta. Toss together, then add the chopped parsley. Serve immediately.
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