Steps to Prepare Any-night-of-the-week Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, cajun seared scallops with piccada sauced angel hair pasta. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta is something which I’ve loved my whole life.

Heat olive oil in large skillet, toss scallops in flour mixture to lightly coat, shake off any excess. The scallops were fine but the pasta was really tasteless. I actually washed off the leftover noodles and we will eat them with spaghetti sauce. To do another time I would skip the sauce completely and just serve the pan-seared scallops over angel hair with olive oil salt and pepper.

To begin with this recipe, we have to first prepare a few components. You can have cajun seared scallops with piccada sauced angel hair pasta using 15 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta:

1. Make ready 1 lb sea scallops tough muscle removed
2. Make ready 2 tsp cajun seasoning divided use
3. Get 2 tsp black pepper divided use
4. Make ready 1 tsp garlic powder
5. Make ready 1 cup flour
6. Prepare 1 tbsp olive oil
7. Take 8 oz cooked angel hair pasta
8. Take 2 tbsp fresh lemon juice
9. Get 1/2 cup dry white wine
10. Take 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. Take 1/4 cup heavy cream

Reduce heat to medium and add the scallops; cook, turning once, until browned on. Divide pasta evenly among heated pasta bowls. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil.

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!

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Drain well in a colander set in the sink. In a large pot of salted boiling water, cook angel hair according to package directions. In a large skillet, heat oil.

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