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Cajun Garlic Scallop Pasta

Cajun Garlic Scallop Pasta

Features:
  • Fish
Cuisine:

Seafood meets Pasta Perfection!

  • 30
  • Serves 2
  • Easy

Directions

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This Cajun Garlic Scallop Pasta dish is served over a bed of fettucine and is sure to make your evening very delicious! 

I love love love Scallops, I can not deny.

So much so that I buy them every time I go grocery shopping and eat them at least once per week.

No, I am not rich.

But I figure it is less expensive than eating take out these days and so I do splurge on them as they are defiantly one of my favorite types of seafood. 

cajun scallop pasta

FUN FACT: “WHERE DOES CAJUN SPICE COME FROM”?

When most people think of Cajun cooking they think of Louisiana.
 
A state in the USA, however those groups of people had their roots in France and where immigrants to Canada.
 
They eventually where exiled from Canada and settled in the Southern parts of the USA. 
 
So really, this spice has roots from all over the GLOBE!

This Cajun Garlic Scallop Pasta is one of my favorite ways to make scallops

You can serve them over a bowl of spaghetti as well, I just find the fettuccini to make it more luxurious. 

WHAT IS NEEDED TO MAKE THIS SCALLOP PASTA 

Nova scotia bay scallops

  • Large Scallops
  • Fettucine pasta 
  • Fresh Garlic
  • Butter 
  • Garlic Powder
  • Cajun Seasoning
  • pepper to taste

HOW TO MAKE CAJUN SCALLOPS

  • Start by bringing a medium pot of water to a boil, then add in the pasta with a pinch of salt or oil.
  • Stir well and allow it to cook over a medium heat, stirring often. 
  • Once it is tender, strain and set aside.
  • Next chop your garlic and get your spices ready
  • Add 1 tbsp of butter to a sauce pan and turn up the heat to medium, cook the garlic till fragrant then remove and set aside
  • Defrost the scallops and pat dry with a paper towel.
  • In the same saucepan, add the remaining 4 tbsp of butter and 1 tbsp of olive.
  • And all the scallops sear on both sides for 2 minutes each.
  • Be sure to season before removing the cooked scallops and set aside.
  • In the same pan toss in the cooked strained pasta along with 1 tbsp of olive oil.
  • Toss with fresh parsley and parmesan cheese.
  • Turn off the heat add back in the scallops, toss and squeeze lemon juice all over.
  • Serve immediately. 

searing scallops

These scallops are defiantly good on their own.

However if you wanting a meal then your going to want to pair it with pasta.

So follow along and you can have this whole dinner on the table in under 30 minutes.

Most of the cooking time is for the pasta!

Cajun Garlic Scallop Pasta

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WANT MORE SEAFOOD RECIPES

Cajun Garlic Scallop Pasta

Cajun Garlic Scallop Pasta

Yield: 2

This dish has just the right about of spice!

Ingredients

  • 400 grams of Linguine pasta
  • 400 grams Large Scallops
  • 1 Lemon
  • 5 tbsp of butter
  • 1 1/2 tbsp of cajun seasoning
  • 1 tbsp of olive oil
  • 3 cloves of crushed garlic
  • 2 tbsp of fresh parsley
  • 1/2 cup of parmesan cheese
  • 1 tsp of garlic powder
  • Pepper to taste

Instructions

  1. Start by bringing a medium pot of water to a boil, then add in the pasta with a pinch of salt or oil.
  2. Stir well and allow it to cook over a medium heat, stirring often. 
  3. Once it is tender, strain and set aside.
  4. Next chop your garlic and get your spices ready
  5. Add 1 tbsp of butter to a sauce pan and turn up the heat to medium, cook the garlic till fragrant then remove and set aside
  6. Defrost the scallops and pat dry with a paper towel.
  7. In the same saucepan, add the remaining 4 tbsp of butter
  8. And all the scallops sear for 2 minutes on one side.
  9. For the remaining 2 minutes sprinkle the scallops with cajun seasoning, garlic powder.
  10. Toss to coat then set the cooked scallops aside.
  11. In the same pan toss in the cooked strained pasta along with 1 tbsp of olive oil.
  12. Toss with parmesan cheese.
  13. Turn off the heat add back in the scallops,
  14. Season with salt and serve immediately. 
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 998Total Fat: 47gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 180mgSodium: 4478mgCarbohydrates: 86gFiber: 7gSugar: 3gProtein: 62g

These calculations are based off Nutritionix

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Jacqueline

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