Keith's Blackened Scallop and Sausage Pasta

• 1 pound scallops
• 1 pound chorizo sausage
  
• 1 cup Mushrooms, sliced
• ½ sweet or yellow Onion, chopped
• ½ Tomato, chopped
• Lemon-flavored olive oil
• butter
• 1 pound fettucine pasta (Trader Joe's has great lemon pepper pasta)
  

Blackening Spices:
1/4 Tbsp Salt
1/2 tsp chipotle pepper
1 Tbsp Black Pepper
¾ tsp Dry Mustard
¾ tsp Cayenne Pepper
1/2 tsp Garlic Powder
1/8 tsp dried Thyme Leaves


Mix blackening spices together. Dredge scallops in blackening spices. In skillet, sauté chorizo then drain. Saute onion in butter, add mushrooms after onions are translucent, set aside with sausage. Boil pasta in water, add a little olive oil. Cook 4-5 minutes, or according to instructions. Heat a pat of butter in skillet to high heat. Add scallops on high heat for 6-8 minutes. Cover to keep warm, set aside. Place pasta in a bowl. Drizzle with lemon-flavored olive oil. Add small pat of butter, mushrooms, onions, tomatoes. Toss. Serve pasta, place scallops on top. Serve with parmesan if desired.