Hi, I’m Laura. Today, we’re going to prepare mediterranean pasta w/ cajun sacallops recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Mediterranean Pasta w/ Cajun Sacallops Recipe
Mediterranean Pasta w/ Cajun Sacallops is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Mediterranean Pasta w/ Cajun Sacallops is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must 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
- Prepare 1 tbsp kosher salt - plus 1 tsp, divided
- Take 6 oz-8oz whole wheat pasta of your choice
- Get 4 cloves garlic
- Make ready 2 c grape tomatoes
- Get 1 can quartered artichoke hearts - (14oz)
- Get 1 can whole pitted black olives - (6oz)
- Get 3 tbsp olive oil
- Make ready 1/2 tsp ground black pepper
- Prepare 1/4-1/2 tsp crushed red pepper flakes
- Get 1/4 c freshly squeezed lemon juice - about 1 lemon
- Take 1/4 c freshly grated Parmesan cheese
- Get 1/4 c fresh Italian parsley - chopped
- Get Scallops
- Make ready 12 Bay Scallops
- Make ready Salt Pepper, to season
- Get Cajun Seasoning, to season
- Prepare 1 tbsp butter, unsalted
Instructions 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 beto 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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