Mediterranean Pasta w/ Cajun Sacallops
Mediterranean Pasta w/ Cajun Sacallops

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, mediterranean pasta w/ cajun sacallops. It is 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 is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Mediterranean Pasta w/ Cajun Sacallops is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook 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:
  1. Prepare Pasta
  2. Take 1 tbsp kosher salt - plus 1 tsp, divided
  3. Make ready 6 oz-8oz whole wheat pasta of your choice
  4. Get 4 cloves garlic
  5. Make ready 2 c grape tomatoes
  6. Take 1 can quartered artichoke hearts - (14oz)
  7. Take 1 can whole pitted black olives - (6oz)
  8. Get 3 tbsp olive oil
  9. Prepare 1/2 tsp ground black pepper
  10. Get 1/4-1/2 tsp crushed red pepper flakes
  11. Prepare 1/4 c freshly squeezed lemon juice - about 1 lemon
  12. Make ready 1/4 c freshly grated Parmesan cheese
  13. Take 1/4 c fresh Italian parsley - chopped
  14. Get Scallops
  15. Make ready 12 Bay Scallops
  16. Prepare Salt & Pepper, to season
  17. Prepare Cajun Seasoning, to season
  18. Get 1 tbsp butter, unsalted
Instructions to make Mediterranean Pasta w/ Cajun Sacallops:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Toss once more, plate with pasta, and grated parmesan, add scallops, and top again with parsley.
  8. Serve and enjoy!

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