Past Deliciousness

The other night, our friend Bryan was dining with us. He is very easy to cook for since he is open to trying everything and loves everything he tries. But he does have his favorites too, so I try to make those for him when he specifically requests something. This time he requested scallops, chorizo and spinach over angel hair pasta, so of course, that is what he got. πŸ™‚ Angel Hair Pasta with Scallops andΒ Chorizo He was just as pleased with it this time as he has been in the past too; always a good thing.

The boys, Larry and Bryan, topped their meals with fresh shaved Parmigiano cheese

As you can see, there is all kinds of fresh goodness in this dish. I love it, but then it has some of my favorites too – scallops, pasta, sausage, veggies. How can you go wrong, right?!

Cook the scallops in olive oil first, cooking them about 2-3 minutes per side, then remove them and set them aside for later.

Next comes the suasage.

Then deglaze the pan with the white wine, shallots, garlic and red pepper flakes.

Add the spinach and mushrooms. Mix everything together and allow to cook for about 5-7 minutes, stirring constantly, to cook the spinach and mushrooms.

Add the chicken broth, tomatoes and seasonings. Bring to a boil, then reduce the heat to a simmer and continue to cook for about 5-7 minutes, stirring frequently.

Re-add the scallops and mix together well.

Finish with a dash of either lemon juice or lemon balsamic vinegar and serve over cooked angel hair pasta. If you like your sauce a little thicker, you can add a little flour to the mix and cook it down too. You definitely want the flour to cook. No one wants to get a mouthful of raw flour.

Serve with warmed bread of your choice and, of course, wine. I served it with chardonnay, but a light red would go nicely too. You want the bread to help soak up the flavors or the sauce. You do not want to let any of this delicious sauce go to waste. This dish is layered with goodness and full of flavor. You’re going to love it!

Have a great day Everyone. Stays safe and stay well. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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