Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, mediterranean pasta w/ cajun sacallops. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Mediterranean Pasta w/ Cajun Sacallops is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Mediterranean Pasta w/ Cajun Sacallops is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have mediterranean pasta w/ cajun sacallops using 18 ingredients and 8 steps. Here is how you can achieve it.
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
- Prepare 4 cloves garlic
- Make ready 2 c grape tomatoes
- Get 1 can quartered artichoke hearts - (14oz)
- Get 1 can whole pitted black olives - (6oz)
- Make ready 3 tbsp olive oil
- Get 1/2 tsp ground black pepper
- Make ready 1/4-1/2 tsp crushed red pepper flakes
- Make ready 1/4 c freshly squeezed lemon juice - about 1 lemon
- Get 1/4 c freshly grated Parmesan cheese
- Get 1/4 c fresh Italian parsley - chopped
- Prepare Scallops
- Prepare 12 Bay Scallops
- Prepare Salt & Pepper, to season
- Make ready Cajun Seasoning, to season
- Make ready 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 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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