Mediterranean Pasta w/ Cajun Sacallops
Mediterranean Pasta w/ Cajun Sacallops

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, mediterranean pasta w/ cajun sacallops. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Mediterranean Pasta w/ Cajun Sacallops is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Mediterranean Pasta w/ Cajun Sacallops is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mediterranean pasta w/ cajun sacallops using 18 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Mediterranean Pasta w/ Cajun Sacallops:
  1. Take Pasta
  2. Prepare kosher salt - plus 1 tsp, divided
  3. Take oz-8oz whole wheat pasta of your choice
  4. Prepare garlic
  5. Take grape tomatoes
  6. Get quartered artichoke hearts - (14oz)
  7. Get whole pitted black olives - (6oz)
  8. Make ready olive oil
  9. Take ground black pepper
  10. Prepare crushed red pepper flakes
  11. Prepare freshly squeezed lemon juice - about 1 lemon
  12. Make ready freshly grated Parmesan cheese
  13. Get fresh Italian parsley - chopped
  14. Get Scallops
  15. Prepare Bay Scallops
  16. Get Salt & Pepper, to season
  17. Prepare Cajun Seasoning, to season
  18. Take butter, unsalted
Instructions to make Mediterranean Pasta w/ Cajun Sacallops:
  1. Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain.
  2. While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half.
  3. Pat scallops dry with paper towel on both sides, and season with salt pepper, cajun seasoning. Once the vegetables start cooking, the recipe goes quickly, so you want to be ready.
  4. Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes.
  5. In another skillet, melt butter under medium high heat. Add the scallops. Let sit for approximately 2-3min and flip when nice and golden brown. Repeat and remove from skillet.
  6. Add the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through. If the pasta seems too dry, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt and pepper as desired. Remove from heat.
  7. Toss once more, plate with pasta, and grated parmesan, add scallops, and top again with parsley.
  8. Serve and enjoy!

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