Quick and Easy Recipe: Appetizing Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta

Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta.

This Perfect Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta using 15 simple ingredients and 6 simple steps. Here is how you achieve delicious meal.

Ingredients of Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta

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

  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!.