Scallop and Chorizo Linguine

Serves: 4


1 Great Glen Charcuterie Venison Chorizo sliced

350g dry linguine

350g scallops

2 garlic cloves crushed

15 cherry tomatoes, halved

olive oil

50ml white wine

1 fresh red chilli, finely chopped

bunch of fresh parsley, chopped

salt & pepper

squeezed fresh lemon juice

parmezan cheese shavings


Place the tomatoes and garlic in a single layer in an ovendish with a glug of olive oil. Cook this slowly in a low oven (140C) for an hour or two until the tomatoes are cooked but still kept their shape.

Cook the linguine according to instructions.

Pop the sliced chorizo in a wide-based pan on a medium heat and cook for about 5 minutes until it has released its oils and is nicely browned.

Take the chorizos out of the pan and fry the scallops on a high heat in the same pan for 2 or 3 minutes in the oil released by the chorizo.

Put the chorizo back in the pan together with the slow roasted tomatoes, chilli, parsley, wine and the cooked linguine and a squeeze of lemon juice.