Mediterranean Pasta w/ Cajun Sacallops

Name: Mediterranean Pasta w/ Cajun Sacallops
Total time: 900 s
Yield: 4 People
Cuisine: American
Ingredients: 1 tbsp kosher salt - plus 1 tsp, divided; 6 oz-8oz whole wheat pasta of your choice; 4 cloves garlic; 2 c grape tomatoes; 1 can quartered artichoke hearts - (14oz); 1 can whole pitted black olives - (6oz); 3 tbsp olive oil; 1/2 tsp ground black pepper; 1/4-1/2 tsp crushed red pepper flakes; 1/4 c freshly squeezed lemon juice - about 1 lemon; 1/4 c freshly grated Parmesan cheese; 1/4 c fresh Italian parsley - chopped; 12 Bay Scallops; Salt & Pepper, to season; Cajun Seasoning, to season; 1 tbsp butter, unsalted

The Cast Iron Soulé @CastIronSoule

Forsyth, GA

I wanted to venture off my normal path and create something healthier. So, tonight I went international and decided to mix a bit of canned with a bit of fresh.

The Cast Iron Soulé @CastIronSoule

Forsyth, GA

I wanted to venture off my normal path and create something healthier. So, tonight I went international and decided to mix a bit of canned with a bit of fresh.

Saved

Ingredients

15 mins

4 People

Pasta
1 tbspkosher salt - plus 1 tsp, divided
6oz-8oz whole wheat pasta of your choice
4 clovesgarlic
2 cgrape tomatoes
1 canquartered artichoke hearts - (14oz)
1 canwhole pitted black olives - (6oz)
3 tbspolive oil
1/2 tspground black pepper
1/4-1/2 tspcrushed red pepper flakes
1/4 cfreshly squeezed lemon juice - about 1 lemon
1/4 cfreshly grated Parmesan cheese
1/4 cfresh Italian parsley - chopped
Scallops
12Bay Scallops
Salt & Pepper, to season
Cajun Seasoning, to season
1 tbspbutter, unsalted

Saved

Steps

15 mins

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.
7

Toss once more, plate with pasta, and grated parmesan, add scallops, and top again with parsley.
8

Serve and enjoy!

Saved

Cooksnaps

Saved

The Cast Iron Soulé @CastIronSoule

on August 23, 2020 01:43

Forsyth, GA

No culinary experience. Watched a lot of Food Shows, and just enjoy cooking new things. I’m trucker, so most of my meals are made when I am home. I dabble in both my own creations as well as sharing some of the best from other recipes such as HelloFresh and online searches. Presentation, obviously, is all me.