Scallops over Creamy Chorizo Spaghetti

🥘 Ingredients

• Colavita crushed tomatoes
  27.52 oz
• Parmesan cheese
  ½ cup
• bell pepper
  2 unit
• butter
  2 tbsp
• chili pepper
  1 unit
• cream cheese
  4 tbsp
• dried chorizo
  6 oz
• garlic
  4 clove
• lemon
  1 unit
• olive oil
  2 tbsp
• pepper
• salt
• scallions
  4 unit
• scallops
  1 lb
• seafood stock concentrate
  2 unit
• smoked paprika
  2 tsp
• spaghetti
  12 oz
• sugar
  2 tsp

🍳 Cookware

• large pot
• baking sheet
• aluminum foil
• strainer
• large pan
• slotted spoon

1. 

   1

   Preheat oven to 425 degrees 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 ; season all over with smoked paprika , salt , and pepper .

   bell pepper: 2 unit, scallions: 4 unit, chili pepper: 1 unit, lemon: 1 unit, scallops: 1 lb, olive oil: 2 tbsp, smoked paprika: 2 tsp, salt, pepper
2. 

   2

   Toss bell pepper on a baking sheet with a drizzle of olive oil, salt, and pepper. Place garlic on a small piece of aluminum 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 to ⏱️ 20 minutes . Transfer roasted garlic to a cutting board.

   garlic: 4 clove
3. 

   3

   Once water is boiling, add spaghetti to pot. Cook until al dente, ⏱️ 9 minutes to ⏱️ 11 minutes . Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain using a strainer and set aside. Reserve empty pot for use in step 5.

   spaghetti: 12 oz
4. 

   4

   Meanwhile, halve dried chorizo 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 to ⏱️ 3 minutes . Turn off heat. Using a slotted spoon , transfer chorizo to a plate, leaving as much oil in pan as possible (you'll use in step 6). Gently mash roasted garlic on cutting board with a fork.

   dried chorizo: 6 oz
5. 

   5

   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 , seafood stock concentrate , roasted bell pepper, sugar (use 1 tsp for 2 servings; 2 tsp for 4), and ½ tsp salt (1 tsp for 4). Simmer until thickened, ⏱️ 2 minutes to ⏱️ 3 minutes . Stir in spaghetti, chorizo, cream cheese , butter (1 TBSP for 2; 2 TBSP for 4), and half the Parmesan cheese until combined. If needed, stir in splashes of reserved cooking water until pasta is coated in sauce. Turn off heat; cover.

   Colavita crushed tomatoes: 27.52 oz, seafood stock concentrate: 2 unit, sugar: 2 tsp, cream cheese: 4 tbsp, butter: 2 tbsp, Parmesan cheese: ½ cup
6. 

   6

   Heat pan with chorizo oil over medium-high heat. Once oil is hot, add scallops; cook until browned and cooked through, ⏱️ 2 minutes to ⏱️ 4 minutes per side (for 4, cook in batches, if needed). 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.