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If you are having trouble recently in the kitchen when it pertains to getting your cuisine perfect, you are not the only one. Many individuals have all-natural cooking skill yet not quite sufficient knowledge to prepare with perfection. This Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta recipe is a great start, simple to cook as well as tasty.

Prepare sea scallops tough muscle removed.
Provide cajun seasoning divided use.
Prepare black pepper divided use.
You need to prepare garlic powder.
You need to prepare flour.
Use olive oil.
You need to prepare cooked angel hair pasta.
Provide fresh lemon juice.
Use dry white wine.
Prepare box of frozen articoke halfs thawed and patted dry.
Provide capers drained.
You need chicken stock.
Use green onions, sliced.
Use garlic, minced.
You need to prepare heavy cream.

Combine flour and 1teaspoon cajun seasonig,1teaspoon black pepper and garlic powder in a bowl.
Heat olive oil in large skillet, toss scallops in flour mixture to lightly coat, shake off any excess.
Place in hot skillet do not crowd them cook about 3 minutes on each side until golden and cooked through, remove to a plate and keep warm.
In same skillet add articokes and cook until lightly brown, add minced garlic, green onions and wine cook to reduce to just a tablespoon of liquid add chicken broth and remaing 1teaspoon cajun seasoning and black pepper and lemon juice bring to a boil add cream and reduce to a thin sauce about 5 minutes.
Add cooked angel hair pasta to sauce just to coat and heat through.
Plate pasta and sauce on plates top with scallops and serve!.

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