Spicy Cajun Scallops & Angel-Hair Pasta
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“Large grilled Cajun-spiced sea scallops served over angel hair pasta tossed with slices of grilled asparagus, chopped grilled garlic and tomatoes and chopped fresh parsley in a cream sauce. Pam web site, if using wooden skewers soak in water at least 30 minutes.”
Spicy Cajun Scallops & Angel-Hair Pasta
0 recipe photos
READY IN:1hr |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- Pam cooking spray, for grilling spray
- 1 cup heavy cream
- 2 tablespoons cajun seasoning, divided (Use more if desired)
- 1 lb large scallop (about 16)
- 1 large head of garlic, cut in half crosswise
- 6 roma tomatoes, cut in half
- 8 ounces fresh asparagus, trimmed
- 12 ounces angel hair pasta, cooked according to package directions
- 1⁄4 cup chopped fresh parsley
Directions
- Spray grate of outdoor grill, utensils and 2 large metal skewers with Pam for Grilling Spray.
- Preheat grill to medium heat.
- Whisk together heavy cream and 1 tablespoon Cajun seasoning in heavy saucepan.
- Simmer on grill until slightly reduced, stirring frequently, about 5 minutes.
- Thread scallops onto prepared skewers.
- Sprinkle scallops well with remaining Cajun seasoning; set aside.
- Spray garlic, tomatoes and asparagus well with cooking spray.
- Grill until well marked on each side; set aside to cool.
- Grill scallops about 4 minutes on each side or until opaque.
- Pop garlic out of skin; chop garlic cloves and tomatoes.
- Cut asparagus into diagonal slices.
- Toss vegetables with scallops, hot cooked pasta, Cajun cream sauce and parsley.
- If using wooden skewers, soak in water at least 30 minutes before using to prevent them from burning.
- Snap off the woody stems of asparagus before grilling.
- Use toothpicks to connect stalks and make an asparagus 'raft' for easiest grilling.
- Enjoy!
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Spicy Cajun Scallops & Angel-Hair Pasta