Recipe: Tasty Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta

Cajun Seared Scallops with Piccada Sauced 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. Top with the scallops and sauce. Skip to Seared Scallops with Angel Hair Pasta content.

Hair Pasta With Scallops And Tomatoes, Angel Hair Pasta With Tomato Seafood Cream Sauce, Pan Seared Scallops With Lemon Caper Pasta. Scallop Piccata on Angel Hair PastaFood.com. sea scallops, cornstarch, whole wheat angel hair pasta. Cajun seasoning and hot sauce give the dish its heat, while sautéed red onion adds bite. You can cook Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta using 15 ingredients and 6 steps. Here is how you cook it.

Ingredients of Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta

1. Prepare 1 lb of sea scallops tough muscle removed.
2. It's 2 tsp of cajun seasoning divided use.
3. You need 2 tsp of black pepper divided use.
4. You need 1 tsp of garlic powder.
5. You need 1 cup of flour.
6. Prepare 1 tbsp of olive oil.
7. You need 8 oz of cooked angel hair pasta.
8. You need 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. You need 1 tbsp of capers drained.
12. It's 1/2 cup of chicken stock.
13. You need 3 medium of green onions, sliced.
14. Prepare 3 clove of garlic, minced.
15. Prepare 1/4 cup of heavy cream.

Then I added some oil and prepared onion added the already seared scallops and the Cajun seasoning. Scallops and Sauce. ⅓ cup butter. Superfine angel hair and delicate scallops are coated with a light lemon, white wine and caper sauce. To serve, spoon sauce over drained pasta, spoon scallops over sauce and sprinkle with parsley.

Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta step by step

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!.

Scallops taste extravagant, but they're actually low in fat. Add to pasta mixture; toss gently. Superfine angel hair and delicate scallops are coated with a light lemon, white wine and caper sauce. For our seared scallops recipe, we wanted a concentrated, nutty, rich-colored crust encasing an interior of sweet, creamy, barely cooked scallop meat. To get to our ideal seared scallops recipe, we used butter for a flavorful, even crust; t.