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Categories:
Cajun seasoning black pepper garlic flour olive oil Pasta lemon juice white wine capers chicken stock green onions clove garlic heavy cream
Viewed: 49 - Published at: 2 years agoIngredients
- 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
Method
- Combine flour and 1teaspoon cajun seasonig,1teaspoon black pepper and garlic powder in a bowl
- Heat olive oil in large skillet, toss scallops in flour mixture to lightly coat, shake off any excess
- 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
- 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
- Add cooked angel hair pasta to sauce just to coat and heat through
- Plate pasta and sauce on plates top with scallops and serve!
