Cajun Seared Scallops with Piccada Sauced Angel Hair Pasta

• 1 lb sea scallops tough muscle removed
• 2 tsp cajun seasoning divided use
• 2 tsp black pepper divided use
• 1 tsp garlic powder
• 1 cup flour
• 1 tbsp olive oil
• 8 oz cooked angel hair pasta
• 2 tbsp fresh lemon juice
• 1/2 cup dry white wine
• 10 oz box of frozen articoke halfs thawed and patted dry
• 1 tbsp capers drained
• 1/2 cup chicken stock
• 3 medium green onions, sliced
• 3 clove garlic, minced
• 1/4 cup heavy cream

1. Combine flour and 1teaspoon cajun seasonig,1teaspoon black pepper and garlic powder in a bowl
2. Heat olive oil in large skillet, toss scallops in flour mixture to lightly coat, shake off any excess
3. 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
4. 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
5. Add cooked angel hair pasta to sauce just to coat and heat through
6. Plate pasta and sauce on plates top with scallops and serve!

cajun seasoning, black pepper, garlic, flour, olive oil, pasta, lemon juice, white wine, capers, chicken stock, green onions, clove garlic, heavy cream

Taken from cookpad.com/us/recipes/338738-cajun-seared-scallops-with-piccada-sauced-angel-hair-pasta (may not work)