Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, cajun seared scallops with piccada sauced angel hair pasta. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
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.
Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta is something which I have loved my entire life.
To get started with this particular recipe, we have to first 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:
- Take 1 lb sea scallops tough muscle removed
- Make ready 2 tsp cajun seasoning divided use
- Take 2 tsp black pepper divided use
- Take 1 tsp garlic powder
- Take 1 cup flour
- Get 1 tbsp olive oil
- Prepare 8 oz cooked angel hair pasta
- Take 2 tbsp fresh lemon juice
- Prepare 1/2 cup dry white wine
- Make ready 10 oz box of frozen articoke halfs thawed and patted dry
- Prepare 1 tbsp capers drained
- Make ready 1/2 cup chicken stock
- Make ready 3 medium green onions, sliced
- Take 3 clove garlic, minced
- Get 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:
- 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!
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. Add to hot pasta in bowl; toss gently to mix. If desired, garnish each serving with sprig of fresh oregano.
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