Recipe of Award-winning Mediterranean Pasta w/ Cajun Sacallops

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We hope you got benefit from reading it, now let's go back to mediterranean pasta w/ cajun sacallops recipe. You can have mediterranean pasta w/ cajun sacallops using 18 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Mediterranean Pasta w/ Cajun Sacallops:

1. Prepare of Pasta.
2. Prepare of kosher salt - plus 1 tsp, divided.
3. Use of oz-8oz whole wheat pasta of your choice.
4. Provide of garlic.
5. Prepare of grape tomatoes.
6. Provide of quartered artichoke hearts - (14oz).
7. Provide of whole pitted black olives - (6oz).
8. Use of olive oil.
9. Use of ground black pepper.
10. Take of crushed red pepper flakes.
11. Provide of freshly squeezed lemon juice - about 1 lemon.
12. Provide of freshly grated Parmesan cheese.
13. Use of fresh Italian parsley - chopped.
14. You need of Scallops.
15. Prepare of Bay Scallops.
16. You need of Salt & Pepper, to season.
17. Use of Cajun Seasoning, to season.
18. Use of butter, unsalted.

Steps to make Mediterranean Pasta w/ Cajun Sacallops:

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!.

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