Easy Recipe: Tasty Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta

Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta.

This Appetizing Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta using 15 simple ingredients and 6 easy steps. Learn how to cook delicious meal.

Ingredients of Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta

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