Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, cajun seared scallops with piccada sauced angel hair pasta. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

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

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

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

Instructions 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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