Recipe: Perfect Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta

Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta.

Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta You can have Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta using 15 ingredients and 6 steps. Here is how you cook that.

Ingredients of Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta

  1. Prepare 1 lb of sea scallops tough muscle removed.
  2. Prepare 2 tsp of cajun seasoning divided use.
  3. You need 2 tsp of black pepper divided use.
  4. Prepare 1 tsp of garlic powder.
  5. Prepare 1 cup of flour.
  6. You need 1 tbsp of olive oil.
  7. Prepare 8 oz of cooked angel hair pasta.
  8. You need 2 tbsp of fresh lemon juice.
  9. It’s 1/2 cup of dry white wine.
  10. It’s 10 oz of box of frozen articoke halfs thawed and patted dry.
  11. Prepare 1 tbsp of capers drained.
  12. You need 1/2 cup of chicken stock.
  13. Prepare 3 medium of green onions, sliced.
  14. Prepare 3 clove of garlic, minced.
  15. Prepare 1/4 cup of heavy cream.

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

  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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