Easiest Way to Make Appetizing Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta

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Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta

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We hope you got insight from reading it, now let’s go back to cajun seared scallops with piccada sauced angel hair pasta recipe. To cook cajun seared scallops with piccada sauced angel hair pasta you only need 15 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta:

  1. Provide 1 lb of sea scallops tough muscle removed.
  2. You need 2 tsp of cajun seasoning divided use.
  3. You need 2 tsp of black pepper divided use.
  4. Prepare 1 tsp of garlic powder.
  5. Provide 1 cup of flour.
  6. You need 1 tbsp of olive oil.
  7. Take 8 oz of cooked angel hair pasta.
  8. Provide 2 tbsp of fresh lemon juice.
  9. You need 1/2 cup of dry white wine.
  10. You need 10 oz of box of frozen articoke halfs thawed and patted dry.
  11. Take 1 tbsp of capers drained.
  12. Use 1/2 cup of chicken stock.
  13. Provide 3 medium of green onions, sliced.
  14. Get 3 clove of garlic, minced.
  15. You need 1/4 cup of heavy cream.

Steps 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!.

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