Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cajun seared scallops with piccada sauced angel hair pasta. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have cajun seared scallops with piccada sauced angel hair pasta using 15 ingredients and 6 steps. Here is how you cook that.

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

1. Take sea scallops tough muscle removed
2. Prepare cajun seasoning divided use
3. Prepare black pepper divided use
4. Prepare garlic powder
5. Prepare flour
6. Make ready olive oil
7. Prepare cooked angel hair pasta
8. Get fresh lemon juice
9. Make ready dry white wine
10. Take box of frozen articoke halfs thawed and patted dry
11. Make ready capers drained
12. Make ready chicken stock
13. Take green onions, sliced
14. Get garlic, minced
15. Get 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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