Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta
This is quick to put together and oh so good:-)
Ingredients
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1 lb sea scallops tough muscle removed
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2 tsp cajun seasoning divided use
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2 tsp black pepper divided use
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1 tsp garlic powder
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1 cup flour
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1 tbsp olive oil
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8 oz cooked angel hair pasta
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2 tbsp fresh lemon juice
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1/2 cup dry white wine
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10 oz box of frozen articoke halfs thawed and patted dry
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1 tbsp capers drained
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1/2 cup chicken stock
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3 medium green onions, sliced
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3 clove garlic, minced
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1/4 cup heavy cream
Cooking Instructions
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1
Combine flour and 1teaspoon cajun seasonig,1teaspoon black pepper and garlic powder in a bowl
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2
Heat olive oil in large skillet, toss scallops in flour mixture to lightly coat, shake off any excess
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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
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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
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5
Add cooked angel hair pasta to sauce just to coat and heat through
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6
Plate pasta and sauce on plates top with scallops and serve!
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