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SPICY CAJUN SCALLOPS AND PASTA

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 4
INGREDIENTS
  • PAM® Grilling Spray
  • 1 cup heavy whipping cream
  • 2 tablespoons Cajun seasoning, divided
  • 1 1 lb = about 16 scallops pound large sea scallops
  • 1 tablespoon Pure Wesson® Canola Oil
  • 1 whole head garlic, cut in half crosswise
  • 6 Roma tomatoes, cut in half
  • 8 ounces fresh asparagus, trimmed
  • 1 pkg (12 oz each) dry angel hair pasta, cooked according to package directions
  • 1/4 cup chopped fresh parsley
DIRECTIONS

Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat.

Whisk together heavy cream and 1 tablespoon Cajun seasoning in heavy saucepan. Simmer on grill about 5 minutes or until slightly reduced, stirring frequently.

Thread scallops onto metal skewers. Sprinkle remaining 1 tablespoon Cajun seasoning over scallops; set aside. Brush oil on garlic, tomatoes and asparagus. 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 hot cooked pasta, Cajun cream sauce and parsley; top with scallops.