Chorizo and Scallops With Pasta

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:

Get the cook books:

Chorizo and Scallops With Pasta

Harriet Young
December 23, 2024
Simple but so delicious, chorizo and scallops with pasta makes a luxurious supper.
5
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 557 kcal

Ingredients
 
 

  • 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.

Video

Nutrition

Calories: 557kcalCarbohydrates: 78gProtein: 27gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gTrans Fat: 0.003gCholesterol: 43mgSodium: 206mgPotassium: 356mgFiber: 3gSugar: 4gVitamin A: 601IUVitamin C: 7mgCalcium: 31mgIron: 3mg
Keyword scallops with pasta
Tried this recipe?Let us know how it was!

Discover more from What To Have For Dinner Tonight

Subscribe to get the latest posts sent to your email.

One response to “Chorizo and Scallops With Pasta”

  1. 5 stars
    The perfect date night dinner!

5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.