Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, mediterranean pasta w/ cajun sacallops. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mediterranean Pasta w/ Cajun Sacallops is one of the most favored of recent viral foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Mediterranean Pasta w/ Cajun Sacallops is something that I have loved my whole life.
To begin with this particular recipe, we must 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:
- Prepare Pasta
- Prepare 1 tbsp kosher salt - plus 1 tsp, divided
- Make ready 6 oz-8oz whole wheat pasta of your choice
- Get 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
- Take 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
- Prepare 1/4 c freshly grated Parmesan cheese
- Make ready 1/4 c fresh Italian parsley - chopped
- Take Scallops
- Make ready 12 Bay Scallops
- Prepare Salt & Pepper, to season
- Prepare 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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