Scallops over Creamy Chorizo Spaghetti

🥘 Ingredients

• Colavita Crushed Tomatoes
  1 c
• Parmesan Cheese
  ¼ cup
• bell pepper
  1 unit
• black pepper
  ½ tsp
• butter
  1 tbsp
• chili pepper
  1 unit
• cream cheese
  2 oz
• dried chorizo
  2 unit
• garlic
  2 cloves
• lemon
  1 unit
• olive oil
  3 tbsp
• salt
  ½ tsp
• scallions
  2 unit
• scallops
  8 oz
• seafood stock concentrate
  1 tbsp
• smoked paprika
  1 tsp
• spaghetti
  6 oz
• sugar
  1 tsp

🍳 Cookware

• large pot
• baking sheet
• large pan
• slotted spoon

1. 

   1

   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 . 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 black pepper .

   bell pepper: 1 unit, scallions: 2 unit, chili pepper: 1 unit, lemon: 1 unit, scallops: 8 oz, olive oil: 3 tbsp, smoked paprika: 1 tsp, salt: ½ tsp, black pepper: ½ tsp
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 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.

   garlic: 2 cloves
3. 

   3

   Once water is boiling, add spaghetti 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.

   spaghetti: 6 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 . 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.

   dried chorizo: 2 unit
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 , and ½ tsp salt. Simmer until thickened, ⏱️ 2 minutes . Stir in spaghetti, chorizo, cream cheese , butter , 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: 1 c, seafood stock concentrate: 1 tbsp, sugar: 1 tsp, cream cheese: 2 oz, butter: 1 tbsp, Parmesan Cheese: ¼ cup
6. 

   6

   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.