Spicy Cajun Scallops & Angel-Hair Pasta

Recipe by Manami

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.

Top Review by Chef Opps

I was a goof and totally didnt realise that this recipe calls for grilling....lol duh! so I ended up making some of my own changes and doing everything on the stove top. Over all everything was great! Taste was bold and not too spicy. Could definatly be more spicy for those who enjoy that. I made a few changes to accomodate my mistake. I used 2lbs of small scallops, 1 can of low-sodium diced tomatoes, and linguini. It still turned out amazing!

Ingredients Nutrition


  1. Spray grate of outdoor grill, utensils and 2 large metal skewers with Pam for Grilling Spray.
  2. Preheat grill to medium heat.
  3. Whisk together heavy cream and 1 tablespoon Cajun seasoning in heavy saucepan.
  4. Simmer on grill until slightly reduced, stirring frequently, about 5 minutes.
  5. Thread scallops onto prepared skewers.
  6. Sprinkle scallops well with remaining Cajun seasoning; set aside.
  7. Spray garlic, tomatoes and asparagus well with cooking spray.
  8. Grill until well marked on each side; set aside to cool.
  9. Grill scallops about 4 minutes on each side or until opaque.
  10. Pop garlic out of skin; chop garlic cloves and tomatoes.
  11. Cut asparagus into diagonal slices.
  12. Toss vegetables with scallops, hot cooked pasta, Cajun cream sauce and parsley.
  13. If using wooden skewers, soak in water at least 30 minutes before using to prevent them from burning.
  14. Snap off the woody stems of asparagus before grilling.
  15. Use toothpicks to connect stalks and make an asparagus 'raft' for easiest grilling.
  16. Enjoy!

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