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There are lots of sources of information on cooking. Some details is tailored towards seasoned cooks and also not for the ordinary person. It can be puzzling to wade through every one of the available information. Thankfully, this Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta recipe is easy to do and will certainly provide you some wonderful ideas. They will certainly benefit any person, even a novice.

You need to prepare sea scallops tough muscle removed.
Prepare cajun seasoning divided use.
Provide black pepper divided use.
You need to prepare garlic powder.
Provide flour.
Provide olive oil.
You need cooked angel hair pasta.
Use fresh lemon juice.
Provide dry white wine.
Use box of frozen articoke halfs thawed and patted dry.
You need capers drained.
Use chicken stock.
Use green onions, sliced.
Prepare garlic, minced.
You need heavy cream.

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!.

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