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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, cajun seared scallops with piccada sauced angel hair pasta. One of my favorites. This time, I’m gonna make it a little 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 appreciated by millions daily. It is simple, it is quick, it tastes delicious. Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta is something that I have loved my whole life. They’re fine and they look fantastic.

Skip to Seared Scallops with Angel Hair Pasta content. The combination of garlic, wine, butter and prosciutto forms an incredible savory sauce that complements seared scallops perfectly. 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.

To begin with this particular 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 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. Take 2 tsp black pepper divided use
  4. Make ready 1 tsp garlic powder
  5. Prepare 1 cup flour
  6. Take 1 tbsp olive oil
  7. Take 8 oz cooked angel hair pasta
  8. Take 2 tbsp fresh lemon juice
  9. Get 1/2 cup dry white wine
  10. Get 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. Get 3 medium green onions, sliced
  14. Prepare 3 clove garlic, minced
  15. Prepare 1/4 cup heavy cream

Scallops and Sauce. ⅓ cup butter. Top with the scallops and sauce.. Angel Hair Pasta With Scallops And Tomatoes, Angel Hair Pasta With Tomato Seafood Cream Sauce, Pan Seared Scallops With Lemon Caper Pasta. For our seared scallops recipe, we wanted a concentrated, nutty, rich-colored crust encasing an interior of sweet, creamy, barely cooked scallop meat.

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!

Angel Hair Pasta With Scallops And Tomatoes, Angel Hair Pasta With Tomato Seafood Cream Sauce, Pan Seared Scallops With Lemon Caper Pasta. 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. Superfine angel hair and delicate scallops are coated with a light lemon, white wine and caper sauce. Add a sweet and delicate shellfish to a creamy tomato-herb sauce for an exquisite pasta dish, topped with crumbled feta.

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