Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, cajun seared scallops with piccada sauced angel hair pasta. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Heat olive oil in large skillet, toss scallops in flour mixture to lightly coat, shake off any excess. Meanwhile, in a large skillet heat olive oil over medium-high heat. Sprinkle scallops on both sides with salt and pepper.
Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook cajun seared scallops with piccada sauced angel hair pasta using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta:
- Take 1 lb sea scallops tough muscle removed
- Take 2 tsp cajun seasoning divided use
- Get 2 tsp black pepper divided use
- Take 1 tsp garlic powder
- Get 1 cup flour
- Get 1 tbsp olive oil
- Take 8 oz cooked angel hair pasta
- Make ready 2 tbsp fresh lemon juice
- Take 1/2 cup dry white wine
- Take 10 oz box of frozen articoke halfs thawed and patted dry
- Get 1 tbsp capers drained
- Take 1/2 cup chicken stock
- Prepare 3 medium green onions, sliced
- Make ready 3 clove garlic, minced
- Get 1/4 cup heavy cream
There are two essential ingredients in this pan-seared scallops and lemon caper pasta recipe that makes it so irresistible, the pasta and wine! I wanted to make this dish light, flavorful and bright. Barilla Angel Hair Pasta adds great tasting, high quality and wholesome, tender pasta to the dish. While you're waiting for your pasta water to boil.
Instructions 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!
Season scallops with salt and pepper. Once butter melts, place scallops in pan. In a large pot of salted boiling water, cook angel hair according to package directions. In a large skillet, heat oil. Add cream or Parmesan cheese if you like.
So that’s going to wrap it up for this exceptional food cajun seared scallops with piccada sauced angel hair pasta recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
