Cajun Scallops Puttanesca
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Cajun Scallops Puttanesca. These are a few of my favourite things. A spicy fusion of Italian and Louisiana cuisines.
This cajun scallops recipe combines several of my favourite things. Scallops are my favourite seafood and a quick cooked pasta puttanesca may be my favourite Italian dish.
Add to that anything spicy or Cajun spiced and I'm absolutely in. This delicious dish definitely qualifies as a quick cook meal because Spouse and I actually whipped this up on my lunch hour yesterday afternoon!
It was a real collision of flavours and I absolutely loved it! We used whole wheat penne in this recipe but you can use whatever pasta you like. The anchovies are optional here but they act more as a seasoning for the dish rather than a dominant fishy flavour.
You may also like to try this great recipe for Creamy Cajun Shrimp Spaghetti.
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Cajun Scallop Puttanesca
This Cajun Scallops Puttanesca is a spicy fusion of Italian and Louisiana cuisines.
Ingredients
For the Cajun Spice Mix
- 3 tablespoon paprika
- 3 tablespoon smoked paprika
- 2 tablespoon garlic powder
- 3 tablespoon onion powder
- 1 tablespoon chili powder
- 2 tablespoon dried oregano
- 2 tablespoon dried basil
- 1 ½ ground thyme
- ½ tablespoon crushed chili flakes
- 1 tablespoon cayenne pepper
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon white pepper
- 1 tablespoon celery salt
- 2 tablespoon kosher salt
For the Scallops Putanesca
- 16-20 large scallops
- Cajun Spice Mix, see below
- 3 – 4 cloves minced garlic
- 3-4 cups diced plum tomatoes
- 3 tablespoon olive oil
- 2 chopped anchovy fillets
- ½ cup pitted black olives, I used sundried olives packed in oil
- 2 tablespoon capers
- 4 tablespoon chopped fresh basil
- salt and pepper to season
- 1 tablespoon brown sugar
- 2 tablespoon balsamic vinegar
- 4 cups cooked pasta
Instructions
- To make the Cajun Spice Mix simply mix all ingredients together. Use only a little at a time when seasoning the scallops and store any unused spice mix that has not come into contact with the scallops in an airtight jar. This spice mix is great on chicken , steak and fish fillets as well.
- Dip the scallops into the Cajun spice mix and pan sear them in a hot pan in a little vegetable oil for about 2 minutes per side depending on the size of the scallops. Serve on top of the pasta. Garnish with fresh basil and Parmesan cheese
To make the pasta and sauce
- Saute the garlic in olive oil for only a minute before adding the anchovies and tomatoes.
- Season with salt and pepper and cook stirring occasionally until the tomatoes begin to break down and form a sauce.
- Add the capers, brown sugar, balsamic vinegar and about 1 tablespoon of the Cajun Spice Mix and cook until the sauce begins to thicken to a jam-like consistency.
- Add the olives and basil in the last minute or so of cooking.
- Toss the sauce with the cooked pasta.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
4Serving Size
4 servingsAmount Per Serving Calories 514Saturated Fat 2gCholesterol 15mgSodium 6138mgCarbohydrates 75gFiber 14gSugar 14gProtein 21g
