Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mediterranean pasta w/ cajun sacallops. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Mediterranean Pasta w/ Cajun Sacallops step by step. Cook the pasta until al dente. Pat scallops dry with paper towel on both sides, and season with salt pepper, cajun seasoning.
Mediterranean Pasta w/ Cajun Sacallops is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Mediterranean Pasta w/ Cajun Sacallops is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have mediterranean pasta w/ cajun sacallops using 18 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Mediterranean Pasta w/ Cajun Sacallops:
- Make ready Pasta
- Get 1 tbsp kosher salt - plus 1 tsp, divided
- Prepare 6 oz-8oz whole wheat pasta of your choice
- Get 4 cloves garlic
- Get 2 c grape tomatoes
- Prepare 1 can quartered artichoke hearts - (14oz)
- Take 1 can whole pitted black olives - (6oz)
- Prepare 3 tbsp olive oil
- Get 1/2 tsp ground black pepper
- Make ready 1/4-1/2 tsp crushed red pepper flakes
- Prepare 1/4 c freshly squeezed lemon juice - about 1 lemon
- Make ready 1/4 c freshly grated Parmesan cheese
- Prepare 1/4 c fresh Italian parsley - chopped
- Make ready Scallops
- Get 12 Bay Scallops
- Prepare Salt & Pepper, to season
- Get Cajun Seasoning, to season
- Get 1 tbsp butter, unsalted
Cooks quickly and ready in just a few minutes if you prep the ingredients ahead of time. To serve, drain pasta and place one cup on each plate. Creamy Cajun Shrimp and Sausage Pasta. Jumbo scallops and pasta with sun dried tomatoes, spinach and cream go perfectly together!
Steps to make Mediterranean Pasta w/ Cajun Sacallops:
- Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain.
- While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half.
- Pat scallops dry with paper towel on both sides, and season with salt pepper, cajun seasoning. Once the vegetables start cooking, the recipe goes quickly, so you want to be ready.
- Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes.
- In another skillet, melt butter under medium high heat. Add the scallops. Let sit for approximately 2-3min and flip when nice and golden brown. Repeat and remove from skillet.
- Add the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through. If the pasta seems too dry, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt and pepper as desired. Remove from heat.
- Toss once more, plate with pasta, and grated parmesan, add scallops, and top again with parsley.
- Serve and enjoy!
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