The new way preparing recipe Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta with 15 ingredients and 6 stages of easy cooking, which is bouncy delicious.
Without fail recipe ultimate Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta easy, tasty, practical.
Good Afternoon every body, at this time you get cook recipe Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta with 15 ingredients and 6 steps. Next this is how to prepare, please read carefully.
In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 15 ingredients and 6 stages of easy cooking Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta.
Ingredients for Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta
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Needed : sea scallops tough muscle removed.
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Needed : cajun seasoning divided use.
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Prepare : black pepper divided use.
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Prepare : garlic powder.
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Needed : flour.
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Needed : olive oil.
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Prepare : cooked angel hair pasta.
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Prepare : fresh lemon juice.
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Needed : dry white wine.
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Needed : box of frozen articoke halfs thawed and patted dry.
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Prepare : capers drained.
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Prepare : chicken stock.
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Prepare : green onions, sliced.
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Needed : garlic, minced.
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Needed : heavy cream.
If all cooking materials Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.
Process Cooking Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta
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Combine flour and 1teaspoon cajun seasonig,1teaspoon black pepper and garlic powder in a bowl.
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Heat olive oil in large skillet, toss scallops in flour mixture to lightly coat, shake off any excess.
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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.
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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.
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Add cooked angel hair pasta to sauce just to coat and heat through.
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Plate pasta and sauce on plates top with scallops and serve!.
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