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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, cajun seared scallops with piccada sauced angel hair pasta. One of my favorites. This time, I’m gonna 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 popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this 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 it.

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