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Scallops over Creamy Chorizo Spaghetti
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Scallops over Creamy Chorizo Spaghetti

Scallops over Creamy Chorizo Spaghetti

with Bell Pepper and Parm

This week, our chefs have turned surf and turf on its head—in the most delicious way possible. Tender seared scallops and crispy chorizo join forces in an ultra-sophisticated and comforting pasta dish. They’re tossed with al dente spaghetti, roasted bell pepper, and a creamy, garlicky tomato sauce. One bite will have your taste buds hanging ten. See ya later, steak and shrimp!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes


serving amount

1 unit

Bell Pepper

2 unit


1 unit

Chili Pepper

1 unit


8 ounce


(Contains Shellfish)

1 teaspoon

Smoked Paprika

2 clove


6 ounce


(Contains Wheat)

3 ounce

Dried Chorizo

(Contains Milk)

13.76 ounce

Colavita Crushed Tomatoes

1 unit

Seafood Stock Concentrate

(Contains Fish, Shellfish)

2 tablespoon

Cream Cheese

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

1 teaspoon


2 tablespoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)4100 kJ
Calories980 kcal
Fat46 g
Saturated Fat17 g
Carbohydrate108 g
Sugar20 g
Dietary Fiber10 g
Protein45 g
Cholesterol120 mg
Sodium2570 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Paper Towel
Aluminum Foil
Baking Sheet
Large Pan
Slotted Spoon



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, removing seeds for less heat. Quarter lemon. Pat scallops dry with paper towels. Drizzle with olive oil; season all over with paprika, salt, and pepper.

Roast Veggies

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. 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, 15-20 minutes. Transfer roasted garlic to a cutting board.

Cook Pasta

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. Reserve empty pot for use in step 5.

Cook Chorizo and Mash Garlic

Meanwhile, halve 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, 2-3 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.

Make Sauce and Mix Pasta

Heat a drizzle of olive oil in pot used for pasta over medium-high heat. Add scallions whites and mashed garlic; cook, stirring, until fragrant, 30 seconds. Stir in crushed tomatoes, stock concentrate, roasted bell pepper, 1 tsp sugar (2 tsp for 4), and ½ tsp salt (1 tsp for 4). Simmer until thickened, 2-3 minutes. Stir in spaghetti, chorizo, cream cheese, 1 TBSP butter (2 TBSP for 4), and half the Parmesan until combined. If needed, stir in splashes of reserved cooking water until pasta is coated in sauce. Turn off heat; cover.

Finish and Serve

Heat pan with chorizo oil over medium-high heat. Once oil is hot, add scallops; cook until browned and cooked through, 2-4 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.