Portuguese Chorizo, Scallop & Radicchio Pasta

Bitchin’! This was very tasty, and easy to prepare.  I used whole wheat broad noodles, which mimicked the chiffonade radicchio. 

340 g package whole wheat pasta 
2 tsp. olive oil
8 oz. Hot Portuguese Chorizo, coarsely chopped
1 small head of Radicchio, thinly sliced
8 oz. bay scallops (small ones)
14 oz. Fire-Roasted tomatoes (couldn't find, used regular)
2 tbsp. sherry vinegar (I chickened out and used half)
Parmesan cheese for grating

While the pasta is cooking, set a large skillet over medium-high heat. When it’s hot, add 1 tsp. of the oil and the chorizo. Cook for about 5 mins until edges begin to brown, then add radicchio. Continue cooking until radicchio is wilted, browned & slightly crisp at the edges. Then remove the chorizo and radicchio to a bowl (you want them to maintain their crisp brown texture). 

Add the remaining 1 tsp of oil to the skillet along with the scallops. Cook the scallops, stirring continuously, until they turn opaque. Add the tomatoes & use a wooden spoon to scrape the bottom of the pan to release the browned bits, then add sherry vinegar & continue to simmer for 2 mins. Return chorizo & radiccio to pan.

Toss the pasta with everything in the skillet and serve in a bowl topped with a generous helping of freshly grated parmesan.