2-11-14: Cajun Scallops on a bed of Capellini.

If you are in the mood for a light dinner with some “zest” and some seafood, you are going to love eating this dish.  It is really quite simple to prepare and only takes a few ingredients.  The recipe below feeds only 2, so just add to the scallops & pasta if feeding more…

To start, you’ll need a small 9x9 glass baking dish (any bake-ware will work), add in the wine, EVOO and the minced garlic.  Wisk to spread out the garlic.  Add in the scallops, sprinkle in some parsley, oregano and finally some dry Cajun seasoning blend.  We use Zatarain’s, but use what you can find.

Bake at 400 degrees for 20 minutes, flipping the scallops once.  You know they are done when you see the base start to boil.  Start to cook your Pasta about ten minutes after tossing the scallops in the oven.

Ingredients:

·         ½ pound Sea Scallops (quartered).

·         ¼ cup of White Wine (we use N/A  FRE Brand).

·         6 TBSP.  Extra Virgin Olive Oil.

·         6 Ounces of Angel Hair Pasta or Capellini.

·         1 TBSP.  Fresh Oregano (finely cut).

·         1 TBSP.  Creole Spice Blend.

·         2 TBSP.  Flat leaf Parsley (finely cut).

Plate the Pasta.  Place Scallops on the bed, and cover with the juices from the baking dish.  Sprinkle with some more parsley to add a splash of color.  Serve with Bread, which your guests will devour as they soak up the juices.  A Glass of white wine tops it off.