Cajun Seared Scallops with Piccada Sauced Angel Hai

Name: Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb sea scallops tough muscle removed; 2 tsp cajun seasoning divided use; 2 tsp black pepper divided use; 1 tsp garlic powder; 1 cup flour; 1 tbsp olive oil; 8 oz cooked angel hair pasta; 2 tbsp fresh lemon juice; 1/2 cup dry white wine; 10 oz box of frozen articoke halfs thawed and patted dry; 1 tbsp capers drained; 1/2 cup chicken stock; 3 medium green onions, sliced; 3 clove garlic, minced; 1/4 cup heavy cream

Servings: persons

1 lb sea scallops tough muscle removed
2 tsp cajun seasoning divided use
2 tsp black pepper divided use
1 tsp garlic powder
1 cup flour
1 tbsp olive oil
8 oz cooked angel hair pasta
2 tbsp fresh lemon juice
1/2 cup dry white wine
10 oz box of frozen articoke halfs thawed and patted dry
1 tbsp capers drained
1/2 cup chicken stock
3 medium green onions, sliced
3 clove garlic, minced
1/4 cup heavy cream

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!

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb sea scallops tough muscle removed, 2 tsp cajun seasoning divided use, 2 tsp black pepper divided use, 1 tsp garlic powder, and more.

Yes, Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions