Hello everybody, hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta. one of my favorites food. This time, I will make it a little bit unique. This is gonna smell and look deliciou

To serve, spoon sauce over drained pasta, spoon scallops over sauce and sprinkle with parsley. 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.

Reviews for: Photos of Savory Sea Scallops and Angel Hair Pasta. This Cajun Angel Hair from Delish.com is the bomb. In a large pot of salted boiling water, cook angel hair according to package direction

The Ingredients need to make Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta:

1. It’s 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. It’s 1 tsp of garlic powder
5. It’s 1 cup of flour
6. Prepare 1 tbsp of olive oil
7. Prepare 8 oz of cooked angel hair pasta
8. You need 2 tbsp of fresh lemon juice
9. You need 1/2 cup of dry white wine
10. Prepare 10 oz of box of frozen articoke halfs thawed and patted dry
11. You need 1 tbsp of capers drained
12. Prepare 1/2 cup of chicken stock
13. Prepare 3 medium of green onions, sliced
14. Prepare 3 clove of garlic, minced
15. Prepare 1/4 cup of heavy cream

Then I added some oil and prepared onion added the already seared scallops and the Cajun seasoning. Scallops and Sauce. ⅓ cup butter. Add to hot pasta in bowl; toss gently to mix. Seared Scallops with Garlic Beurre Blanc.

Step 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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