Seared Scallops with Creamy Chorizo and Roasted Bell Pepper Spaghetti

This surf-and-turf pasta brings together the best of land and sea in one unforgettable dish. Tender seared scallops and crispy chorizo join forces with al dente spaghetti, all tossed in a creamy, garlicky tomato sauce enriched with roasted bell pepper and Parmesan. Every bite is a harmony of smoky, savory and subtly sweet flavors.

Perfect for a special dinner at home, this recipe feels elegant yet comes together in under an hour. The scallops are perfectly browned, the chorizo adds a delightful crunch and the sauce clings to every strand of pasta. Get ready to impress your taste buds-and your guests.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

8 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

3 ounce Dried ChorizoView ingredient guideLike ingredientDislike ingredient

13.76 ounce Colavita Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Core, deseed and thinly slice bell pepper. Trim and thinly slice scallions, separating whites from greens. Thinly slice chili pepper, removing seeds for less heat. Quarter lemon. Pat scallops dry with paper towels; drizzle with olive oil and season all over with smoked paprika, salt and pepper.
2. Toss bell pepper on a baking sheet with a drizzle of olive oil, salt and pepper. Place garlic cloves on a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet and place on the same sheet. Roast on top rack until bell pepper is lightly charred and garlic is softened, 15-20 minutes. Transfer roasted garlic to a cutting board.
3. Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and set aside. Keep the empty pot for later.
4. Meanwhile, halve chorizo lengthwise and thinly slice into half-moons. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chorizo and cook, stirring occasionally, until lightly browned, 2-3 minutes. Turn off heat. Using a slotted spoon, transfer chorizo to a plate, leaving as much oil in the pan as possible. Gently mash roasted garlic on cutting board with a fork.
5. Heat a drizzle of olive oil in the reserved pasta pot over medium-high heat. Add scallion whites and mashed garlic; cook, stirring, until fragrant, about 30 seconds. Stir in crushed tomatoes, seafood stock concentrate, roasted bell pepper, 1 teaspoon sugar (2 teaspoons for 4 servings) and ½ teaspoon salt (1 teaspoon for 4 servings). Simmer until thickened, 2-3 minutes. Stir in spaghetti, chorizo, cream cheese, 1 tablespoon butter (2 tablespoons for 4 servings) and half the Parmesan until combined. If needed, add splashes of reserved pasta water until pasta is well coated. Turn off heat and cover.
6. Heat the pan with chorizo oil over medium-high heat. Once hot, add scallops and cook until browned and cooked through, 2-4 minutes per side (for 4 servings, cook in batches if needed). Check spaghetti; add a splash more reserved pasta water if needed. Divide pasta among plates; top with scallops, scallion greens, remaining Parmesan and a pinch of chili if desired. Squeeze lemon juice over the dish. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use fresh chorizo instead of dried?

Dried chorizo is best for this recipe because it holds its shape and adds a firm, crispy texture. Fresh chorizo would crumble and change the dish’s consistency.

What can I substitute for seafood stock concentrate?

You can use 1/2 cup of fish or clam broth or even chicken broth in a pinch. The flavor will be slightly different but still delicious.

How do I know when scallops are cooked?

Scallops are done when they are opaque and firm to the touch, with a golden-brown crust on each side. Avoid overcooking, as they can become rubbery.