---
title: Scallops over Creamy Chorizo Spaghetti
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/scallops-over-creamy-chorizo-spaghetti-5dadce92ce1b39295c5a6a54
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Easy
allergens:
  - Shellfish
  - Wheat
  - Milk
  - Fish
tags:
  - Pasta
  - Seafood
  - Date Night
  - Comfort Food
rating: 4.0
rating_count: 1100
source_chef: Recipe Development Team
review_highlights: []
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Scallops/scallops-over-creamy-chorizo-spaghetti.avif"
---
Preheat oven to 425 degrees. Bring a #large pot{} of salted water to a boil. Wash and dry all produce. Core, deseed, and thinly slice @bell pepper{1%unit}. Trim and thinly slice @scallions{2%unit}, separating whites from greens. Thinly slice @chili pepper{1%unit}, removing seeds for less heat. Quarter @lemon{1%unit}. Pat @scallops{8%oz} dry with paper towels. Drizzle with @olive oil{3%tbsp}; season all over with @smoked paprika{1%tsp}, @salt{½%tsp}, and @black pepper{½%tsp}.

Toss bell pepper on a #baking sheet{} with a drizzle of olive oil, salt, and pepper. Place @garlic{2%cloves} on a small piece of foil; drizzle with olive oil. Season with salt and pepper. Cinch into a packet; place on same sheet. Roast on top rack until bell pepper is lightly charred and garlic is softened, ~{15%minutes}. Transfer roasted garlic to a cutting board.

Once water is boiling, add @spaghetti{6%oz} to pot. Cook until al dente, ~{10%minutes}. Reserve ½ cup pasta cooking water, then drain and set aside. Reserve empty pot for use in step 5.

Meanwhile, halve @dried chorizo{2%unit} lengthwise; thinly slice into half-moons. Heat a large drizzle of olive oil in a #large pan{} over medium-high heat. Add chorizo and cook, stirring occasionally, until lightly browned, ~{2%minutes}. Turn off heat. Using a #slotted spoon{}, transfer chorizo to a plate, leaving as much oil in pan as possible. Gently mash roasted garlic on cutting board with a fork.

Heat a drizzle of olive oil in pot used for pasta over medium-high heat. Add scallion whites and mashed garlic; cook, stirring, until fragrant, ~{30%seconds}. Stir in @Colavita Crushed Tomatoes{1%cup}, @seafood stock concentrate{1%tbsp}, roasted bell pepper, @sugar{1%tsp}, and ½ tsp salt. Simmer until thickened, ~{2%minutes}. Stir in spaghetti, chorizo, @cream cheese{2%oz}, @butter{1%tbsp}, and half the @Parmesan Cheese{¼%cup} until combined. If needed, stir in splashes of reserved cooking water until pasta is coated in sauce. Turn off heat; cover.

Heat pan with chorizo oil over medium-high heat. Once oil is hot, add scallops; cook until browned and cooked through, ~{3%minutes} per side. Check spaghetti; add a splash more remaining reserved pasta cooking water if needed. Divide pasta between plates; top with scallops, scallion greens, remaining Parmesan, and a pinch of chili if desired. Squeeze lemon juice over dish. Serve with any remaining lemon wedges on the side.