Cajun scallops with a jalapeno capellini & chipolte cream sauce

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.