Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta. 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. Skip to Seared Scallops with Angel Hair Pasta content.

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In a large skillet, heat oil. Caesar Angel Hair = Our Favorite Pasta Sauce Hack. Chicken with Artichokes and Angel Hair. We can prepare Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta using 15 ingredients and also 6 steps. Below is exactly how you attain.

Materials for making of Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta

Instructions. 1 lb of sea scallops tough muscle removed.
Step by step. 2 tsp of cajun seasoning divided use.
Directions. 2 tsp of black pepper divided use.
Step by step. 1 tsp of garlic powder.
Guidelines. 1 cup of flour.
Step by step. 1 tbsp of olive oil.
Step by step. 8 oz of cooked angel hair pasta.
Instructions. 2 tbsp of fresh lemon juice.
Step by step. 1/2 cup of dry white wine.
Instructions. 10 oz of box of frozen articoke halfs thawed and patted dry.
Detaile. 1 tbsp of capers drained.
Instructions. 1/2 cup of chicken stock.
Guidelines. 3 medium of green onions, sliced.
Detaile. 3 clove of garlic, minced.
Instructions. 1/4 cup of heavy cream.

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. Scallops and Sauce. ⅓ cup butter. Top with the scallops and sauce. Cajun seasoning and hot sauce give the dish its heat, while sautéed red onion adds bite.

Guide 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!.

Then I added some oil and prepared onion added the already seared scallops and the Cajun seasoning. 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 sprig of fresh oregano. For our seared scallops recipe, we wanted a concentrated, nutty, rich-colored crust encasing an interior of sweet, creamy, barely cooked scallop meat.