Linguine in Creamy Chorizo Tomato Sauce with Seared Scallops

Ingredients: serves 3
Linguine For creamy chorizo tomato sauce:
100g Chorizo - sliced3 cloves Garlic - pressed1 can Canned Plum Tomatoes3 slices Sun-Dried Tomatoes - coarsely choppedA bunch of Fresh Thyme - stem discarded, leaves choppedA bunch of Fresh Rosemary - stem discarded, leaves chopped2 Dried Bay Leaves1 tsp Paprika1 tbs Creme FraicheBrown SugarChopped Parsley (garnishing)
Directions:
Brown chorizo in a heated non-stick pan without oil. Add garlic and fry until fragrant.Add plum tomatoes, sun-dried tomatoes, thyme, rosemary, bay leaves and paprika.Bring to boil then lower heat to simmer. Simmer for at least 30 mins.
Add brown sugar to taste.Stir in creme fraiche.Cook linguine in a large pot of boiling water according to the pasta packaging instructions. Drain.Mix linguine and sauce.Sprinkle some parsley and serve.
Seared Scallops with Paprika

Ingredients:
9 ScallopsSalt Freshly Ground Black PepperPaprika1 tbs Butter1 tbs Olive Oil
Directions:
Wash scallops and pat dry.Season both sides with salt, black pepper and paprika.Heat up butter and oil in pan. Add scallops once butter and oil starts smoking. Sear scallops for about 1 1/2 mins each side.Serve!
I am sending this to Wiffy at Noobcook who is hosting the #101 edition of Presto Pasta Nights.



and Lore's Original Recipes.