Hello, I’m Elise. Today, I will show you a way to make mediterranean pasta w/ cajun sacallops recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit more unique. This is gonna smell and look 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 current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Mediterranean Pasta w/ Cajun Sacallops is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have mediterranean pasta w/ cajun sacallops using 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mediterranean Pasta w/ Cajun Sacallops:
- Get Pasta
- Get 1 tbsp kosher salt - plus 1 tsp, divided
- Get 6 oz-8oz whole wheat pasta of your choice
- Make ready 4 cloves garlic
- Make ready 2 c grape tomatoes
- Make ready 1 can quartered artichoke hearts - (14oz)
- Make ready 1 can whole pitted black olives - (6oz)
- Prepare 3 tbsp olive oil
- Get 1/2 tsp ground black pepper
- Prepare 1/4-1/2 tsp crushed red pepper flakes
- Make ready 1/4 c freshly squeezed lemon juice - about 1 lemon
- Take 1/4 c freshly grated Parmesan cheese
- Make ready 1/4 c fresh Italian parsley - chopped
- Take Scallops
- Get 12 Bay Scallops
- Prepare Salt & Pepper, to season
- Take Cajun Seasoning, to season
- Get 1 tbsp butter, unsalted
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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