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 amazing day today. Today, we’re going to make a distinctive dish, cajun seared scallops with piccada sauced angel hair pasta. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta is something which I have loved my whole life.

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

The ingredients needed to make Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta:
  1. Make ready sea scallops tough muscle removed
  2. Take cajun seasoning divided use
  3. Get black pepper divided use
  4. Get garlic powder
  5. Make ready flour
  6. Prepare olive oil
  7. Take cooked angel hair pasta
  8. Prepare fresh lemon juice
  9. Make ready dry white wine
  10. Make ready box of frozen articoke halfs thawed and patted dry
  11. Take capers drained
  12. Take chicken stock
  13. Get green onions, sliced
  14. Take garlic, minced
  15. Take 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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