Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, cajun seared scallops with piccada sauced angel hair pasta. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Lightly-cooked and tender sea scallops, served in the simplest, quickest sauce of lemon juice, butter, parsley, and fresh basil, are served over angel hair pasta for an elegant UGC Reviews Modal. Reviews for: Photos of Savory Sea Scallops and Angel Hair Pasta. Large grilled Cajun-spiced sea scallops served over angel hair pasta tossed with slices of grilled asparagus, chopped grilled garlic and tomatoes and chopped fresh parsley in a cream sauce.
Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta is something which I’ve loved my whole life.
To get started with this recipe, we have to first 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 it.
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
- Make ready 2 tsp black pepper divided use
- Take 1 tsp garlic powder
- Get 1 cup flour
- Prepare 1 tbsp olive oil
- Take 8 oz cooked angel hair pasta
- Prepare 2 tbsp fresh lemon juice
- Prepare 1/2 cup dry white wine
- Take 10 oz box of frozen articoke halfs thawed and patted dry
- Get 1 tbsp capers drained
- Prepare 1/2 cup chicken stock
- Take 3 medium green onions, sliced
- Prepare 3 clove garlic, minced
- Take 1/4 cup heavy cream
Light angel hair pasta is tossed with a citrus white wine sauce and tomatoes. Pan-seared scallops with lemon caper sauce will wow any hungry guests at your dinner table. Not to worry, it's straightforward and effortless to recreate, plus I've got a special. This Cajun Angel Hair from Delish.com is the bomb.
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!
Place breadcrumbs on a baking sheet. Cook pasta according to package directions, omitting salt and fat. Add a sweet and delicate shellfish to a creamy tomato-herb sauce for an exquisite pasta dish, topped with crumbled feta. Add to hot pasta in bowl; toss gently to mix. If desired, garnish each serving with Shrimp and Scallops in Wine Sauce.
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