Recipe: Delicious Mediterranean Pasta w/ Cajun Sacallops

Bruce Ray

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Recipe: Delicious Mediterranean Pasta w/ Cajun Sacallops Delicious, fresh and tasty.

Mediterranean Pasta w/ Cajun Sacallops. Add the pasta to the skillet and toss to coat. Drizzle the lemon juice over the pasta. If the pasta seems too dry, add a splash of the reserved pasta water to loosen it.

So, tonight I went international and decided to mix a bit of canned with a bit of fresh. maa-chan.

Mediterranean black pasta with clams, just delicious!

This scallops recipe takes on a bright Mediterranean twist.

You can cook Mediterranean Pasta w/ Cajun Sacallops using 18 ingredients and 8 steps. Here is how you cook that.

Ingredients of Mediterranean Pasta w/ Cajun Sacallops

Prepare of Pasta.
You need of kosher salt - plus 1 tsp, divided.
You need of oz-8oz whole wheat pasta of your choice.
Prepare of garlic.
Prepare of grape tomatoes.
Prepare of quartered artichoke hearts - (14oz).
Prepare of whole pitted black olives - (6oz).
You need of olive oil.
You need of ground black pepper.
You need of crushed red pepper flakes.
Prepare of freshly squeezed lemon juice - about 1 lemon.
It’s of freshly grated Parmesan cheese.
You need of fresh Italian parsley - chopped.
Prepare of Scallops.
It’s of Bay Scallops.
You need of Salt & Pepper, to season.
Prepare of Cajun Seasoning, to season.
You need of butter, unsalted.

First, scallops are quickly seared in olive oil (we talk about this a bit more later), then nestled into a cooked mixture of grape tomatoes and bell peppers, flavored with garlic, shallots, capers and a trio of spices (oregano, cumin , and paprika.) Fill a large pot with lightly salted water and bring to a rolling boil.

Transfer to skillet with scallops; bring to a simmer.

Add the rest of the parsley.

Pasta with Scallops, Zucchini & Tomatoes.

Mediterranean Pasta w/ Cajun Sacallops step by step

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!.

Serve with a loaf of French bread and butter.

Great meal for a cool evening..

So, tonight I went international and decided to mix a bit of canned with a bit of fresh.

There are two essential ingredients in this pan-seared scallops and lemon caper pasta recipe that makes it so irresistible, the pasta and wine!