Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, cajun seared scallops with piccada sauced angel hair pasta. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta is something that I have loved my entire life. They’re fine and they look wonderful.
Stir in parsley and serve immediately. Stir in parsley and serve immediately. Return the scallops to the pan, add the pasta and cook, stirring gently, until heated through and coated with. Meanwhile, in a large skillet heat olive oil over medium-high heat.
To get started with this recipe, we must prepare a few ingredients. You can have cajun seared scallops with piccada sauced angel hair pasta using 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta:
- Make ready 1 lb sea scallops tough muscle removed
- Get 2 tsp cajun seasoning divided use
- Get 2 tsp black pepper divided use
- Get 1 tsp garlic powder
- Make ready 1 cup flour
- Make ready 1 tbsp olive oil
- Get 8 oz cooked angel hair pasta
- Make ready 2 tbsp fresh lemon juice
- Get 1/2 cup dry white wine
- Take 10 oz box of frozen articoke halfs thawed and patted dry
- Prepare 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
In a large pot of salted boiling water, cook angel hair according to package directions. In a large skillet, heat oil. Pan seared scallops with lemon caper pasta is a gourmet recipe for any occasion! Light angel hair pasta is tossed with a citrus white wine sauce and tomatoes.
Steps 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!
Pan seared scallops with lemon caper pasta is a gourmet recipe for any occasion! Light angel hair pasta is tossed with a citrus white wine sauce and tomatoes. The holiday season is here which means more great meals enjoyed with the people you love! Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels.
So that’s going to wrap this up for this exceptional food cajun seared scallops with piccada sauced angel hair pasta recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
