Spicy Cajun Scallops & Pasta

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 Cajun cream sauce Prep time: 30 minutes Total time: 30 minutes Makes: 4 servings (4 scallops with pasta and vegetables each)

Ingredients

	PAM® for Grilling Spray
1	cup heavy cream
3	tablespoons Cajun seasoning, divided
1	pound large sea scallops (about 16)
1	large garlic head, cut in half crosswise
6	Roma tomatoes, cut in half
8	ounces fresh asparagus, trimmed
1	box (12 ounces) dry angel hair pasta, cooked according to package directions
1/4	cup chopped fresh parsley

Directions

Spray grate of outdoor grill, utensils and 2 large metal skewers with PAM®for Grilling Spray. Preheat grill to medium heat. Whisk together heavy cream and 1 tablespoon Cajun seasoning in heavy saucepan. Simmer on grill until slightly reduced, stirring frequently, about 5 minutes. Thread scallops onto prepared skewers. Sprinkle scallops well with remaining Cajun seasoning; set aside. Spray garlic, tomatoes and asparagus well with cooking spray. 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 scallops, hot cooked pasta, Cajun cream sauce and parsley.

Tips

If using wooden skewers, soak in water at least 30 minutes before using to prevent them from burning. Snap off the woody stems of asparagus before grilling. Use toothpicks to connect stalks and make an asparagus 'raft' for easiest grilling.