Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, cajun seared scallops with piccada sauced angel hair pasta. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook 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:
- Prepare 1 lb sea scallops tough muscle removed
- Make ready 2 tsp cajun seasoning divided use
- Prepare 2 tsp black pepper divided use
- Take 1 tsp garlic powder
- Make ready 1 cup flour
- Make ready 1 tbsp olive oil
- Get 8 oz cooked angel hair pasta
- Take 2 tbsp fresh lemon juice
- Get 1/2 cup dry white wine
- Take 10 oz box of frozen articoke halfs thawed and patted dry
- Make ready 1 tbsp capers drained
- Prepare 1/2 cup chicken stock
- Get 3 medium green onions, sliced
- Make ready 3 clove garlic, minced
- Make ready 1/4 cup heavy cream
Step by Step to make Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta:
- Combine flour and 1teaspoon cajun seasonig,1teaspoon black pepper and garlic powder in a bowl
- Heat olive oil in large skillet, toss scallops in flour mixture to lightly coat, shake off any excess
- 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
- 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
- Add cooked angel hair pasta to sauce just to coat and heat through
- Plate pasta and sauce on plates top with scallops and serve!
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