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Cajun Scallops Pasta

Fast-seared Cajun-spiced scallops tossed with pasta in a creamy bell pepper and Parmesan sauce
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Calories: 525
Ingredients Method

Ingredients
  

  • For the Scallops
  • 1 lb large sea scallops patted completely dry
  • 1 tbsp Cajun seasoning
  • 2 tbsp olive oil
  • For the Pasta and Sauce
  • 8 oz linguine or fettuccine
  • 2 tbsp unsalted butter
  • 1 red bell pepper thinly sliced
  • 3 cloves garlic minced
  • 1/2 cup chicken or seafood stock
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan
  • To Finish
  • Fresh parsley chopped
  • Lemon wedges for serving

Method
 

  1. Cook the pasta until al dente. Reserve 1 cup of pasta water before draining.
  2. Pat scallops dry and season with Cajun seasoning.
  3. Sear scallops in hot olive oil, 90 seconds to 2 minutes per side, without crowding the pan. Remove immediately.
  4. Cook bell pepper in butter for 3 to 4 minutes. Add garlic and cook 30 seconds.
  5. Add stock, scraping up browned bits, and simmer 1 to 2 minutes.
  6. Stir in cream and simmer 3 to 4 minutes to reduce slightly.
  7. Stir in Parmesan until smooth.
  8. Toss pasta into the sauce, loosening with pasta water as needed. Add scallops back, garnish with parsley, and serve with lemon wedges.