Simple Way to Prepare Speedy Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, cajun seared scallops with piccada sauced angel hair pasta. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta is one of the most favored of recent trending foods on earth. It is appreciated 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 whole life. They are nice and they look wonderful.

Make it a Meal: Serve with a crisp Sauvignon Blanc and Asparagus with Anchovies & Garlic. We made this for Live Strong Day - the sauce is very lemony just like with the veal - and it is just wonderful! Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must 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 it.

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

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

Reduce heat to medium and add the scallops; cook, turning once, until browned on. 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.

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!

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. Meanwhile, in a large skillet heat olive oil over medium-high heat. While you're waiting for your pasta water to boil. Season scallops with salt and pepper.

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