Cajun Scallops with a Jalapeno Capellini & Chipolte Cream Sauce
Precook the pasta and set aside.
Then make a paste with the Cajun seasoning and melted butter.
Place dry scallops in paste and turn over so top & bottom are coated..
Set aside and turn on your sauté pan to medium heat as not to smoke up the kitchen.
Sear scallops and turn after 3 min then repeat other side. Keep warm .
Heat precooked pasta and place on plate.
Place scallops in decorative pattern spoon on sauce, garnish with fresh cilantro, lemon star garnish.
Chipolte Cream Sauce;
3 oz heavy cream
Puree of pepper to taste( + or - ) depending on your taste. Or the adobo sauce
1 tbsp. chopped cilantro
Reduce all ingredients to thick consistency.