More Scallops and Chorizo

Our friend Bryan was a “bachelor” this weekend, so we invited him over for dinner. I made one of his favorites, pasta with chorizo and scallops. He said it was just as good as he remembered it, and was very happy with it. 🙂 Angel Hair Pasta with Scallops and Chorizo, Past Deliciousness We also had Erik and Shannon over as well. It was a nice little dinner party out on our patio.

Of course I was busy cooking, and didn’t take all the pictures I wanted to. I get distracted when I am entertaining. Besides, this dish is a favorite and you have seen it before. 🙂 Here is a picture of the main part of the meal though; the sauce, featuring all the goodness of the dish.

I won’t give the recipe again, since you already have it twice, from previous posts. 🙂 But I will give a reminder of the cooking method. I served this simple, delicious dish over angel hair pasta, with a Caesar salad and rosemary focaccia on the side. Shannon is gluten -free, so I used gluten -free pasta this time. I can definitely tell the difference between gluten free and regular, but the pasta tasted exactly the same to me. I definitely think the Barilla gluten-free pasta is a good choice and recommend it if you are gluten-free.

I cooked the chorizo first, then put it aside and kept it warm. We had some bison chorizo we used this timer too, so the dish was a little leaner than if I had just used regular chorizo.

I cooked the scallops for about 4 minutes per side, in the chorizo grease, with a little added oil and butter. Once they were cooked, I added them to the chorizo and deglazed the skillet with about 1 cup of dry white wine before adding the mushrooms, garlic and shallots, which I cooked for about 3-5 minutes, stirring frequently.

Next came the chicken broth, spinach and tomatoes. I brought everything to a boil, then reduced the heat to a simmer, and continued to cook for about 5-7 minutes, stirring often.

Not only is this one of Bryan’s favorites, but it is one of our favorites as well. I bet you like it a lot too. It’s simple, easy-peasy and light, so it is perfect for a nice summer meal. Serve it with the same dry white wine you used for the sauce. This is a brothy sauce, and you want the broth over your pasta. You can even use it to dip your bread in too, so you don’t waste any of the good flavors.

Have a great day and make everyday great. Stay cool, stay safe and stay well. ‘Til next time.