Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta
Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, cajun seared scallops with piccada sauced angel hair pasta. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have cajun seared scallops with piccada sauced angel hair pasta using 15 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta:
  1. Make ready 1 lb sea scallops tough muscle removed
  2. Take 2 tsp cajun seasoning divided use
  3. Take 2 tsp black pepper divided use
  4. Get 1 tsp garlic powder
  5. Prepare 1 cup flour
  6. Make ready 1 tbsp olive oil
  7. Take 8 oz cooked angel hair pasta
  8. Make ready 2 tbsp fresh lemon juice
  9. Prepare 1/2 cup dry white wine
  10. Prepare 10 oz box of frozen articoke halfs thawed and patted dry
  11. Get 1 tbsp capers drained
  12. Prepare 1/2 cup chicken stock
  13. Get 3 medium green onions, sliced
  14. Prepare 3 clove garlic, minced
  15. Make ready 1/4 cup heavy cream
Steps to make Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta:
  1. Combine flour and 1teaspoon cajun seasonig,1teaspoon black pepper and garlic powder in a bowl
  2. Heat olive oil in large skillet, toss scallops in flour mixture to lightly coat, shake off any excess
  3. Place in hot skillet do not crowd them cook about 3 minutes on each side until golden and cooked through, remove to a plate and keep warm
  4. In same skillet add articokes and cook until lightly brown, add minced garlic, green onions and wine cook to reduce to just a tablespoon of liquid add chicken broth and remaing 1teaspoon cajun seasoning and black pepper and lemon juice bring to a boil add cream and reduce to a thin sauce about 5 minutes
  5. Add cooked angel hair pasta to sauce just to coat and heat through
  6. Plate pasta and sauce on plates top with scallops and serve!

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