Perfect Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta Recipe

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It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner you should try this Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta recipe. This Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta make for a yummy summer dinner that you can make it easy. The Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta recipe.

Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta.

Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta Before preparing the dish, I have done some research on how to cook Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta easily with perfect taste. You can cook Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta using 15 ingredients and 6 steps. Here is how you achieve that.

Delicious Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta Recipe Ingredients

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

How to make Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta from scracth

  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!.