Castella Imports

Cajun Scallops & Buttery Corn Sauce


12 Oz. Large Sea Scallops
12 Oz. Conchigliette or Conchigilie Pasta
2 Tbsp Castella Cajun Seasoning
2 Tbsp. Corn Oil
9 Oz. Butter
3 Garlic Cloves (crushed)
1 14 Oz. Can of Corn Kernels (drained)
¼ Cup Castella Lime Juice
4 Tbsp. Finely Chopped Fresh Coriander (Cilantro Leaves)


  1. Cook the pasta in a large saucepan of boiling water until al dente.  Drain and return the paste to the pan to keep warm. Meanwhile, pat the scallops dry with a paper towel and lightly coat them in the "Castella" Cajun Spice.  Heat the oil in a large frying pan and cook the scallops for 1 minute on each side over a high heat, ensuring they are well spaced. Then remove them from the pan, cover and keep warm.
  2. Reduce the heat to medium, add the butter and cook for 4 minutes, or until foaming and golden brown. Remove from the heat, add the garlic, corn and lime juice.  Gently toss the corn mixture through the pasta with 2 tablespoons of the coriander and season well.  Divide among four plates, top with the scallops, drizzle with any leftover juices, and sprinkle with the remaining coriander.
Makes 4 servings.

Note: Scallops should not be crowded in the pan or they will stew and become tough. To achieve the most delicious flavors, don't use a non stick frying pan. It will prevent the butter from properly browning and the juices from caramelizing.

Courtesy of: Quick & Easy Meals