Title: Bow Tie Pasta with Blackened Scallops
Categories: Pasta Seafood
Yield: 4 Servings
| FOR THE PEPPER SAUCE |
| 2 | | Roasted red bell peppers |
| 1/3 | c | Chopped shallot (2 large) |
| 1 | | Garlic clove peeled & Chop |
| 1 | tb | Sherry Vinegar |
| 3/4 | c | Seafood Stock |
| 2 | tb | Chopped fresh basil or 1 tb dried basil |
| FOR THE CILANTRO PESTO |
| 2 | tb | Chopped Walnuts |
| 2 | | Garlic cloves, peeled |
| 1 1/2 | c | Fresh cilantro leaves |
| 1/4 | c | Seafood stock |
| 3 | tb | Freshly squeezed lemon juice |
| 8 | oz | Dried bow tie pasta |
| 16 | lg | Sea Scallops about 1 pound |
| 4 | tb | Blackening seasoning |
| 1 | tb | Paprika |
| 1 | ts | Dried thyme |
| 1/2 | | Lemon |
Note: Seafood Stock can be made from fish-flavored bouillon cubes,
available in most supermarkets. Bring a large pot of water to a boil over
high heat. In the meantime, make the pepper sauce. Put the roasted peppers,
shallots, garlic and vinegar in a blender and puree until smooth. Add 1/2
cup of the seafood stock and the basil and mix until blended. Transfer the
mixture to a small saucepan, cover, and warm over the lowest heat setting.
For the cilantro pesto, put the walnuts, garlic and cilantro in the bowl of
a food processor. Turn the machine on and add 1 tablespoon of the seafood
stock through the feed tube. Drizzle in the lemon juice to form a paste.
Transfer the contents of the food processor to a small mixing bowl and
whisk in another 3 tablespoons of the stock. When the water comes to a
boil, add the pasta to the pot. Cook for 8 to 10 minutes, to desired
tenderness. Drain. Dust the scallops with the blackening seasoning, paprika
and thyme. Heat a heavy frying pan for 2 to 3 minutes over medium heat.
Spray the pan with vegetable oil. Add the prepared scallops and sear them
for 2 minutes on each side. Reduce the heat to low and squeeze the lemon
over the scallops. Cover and cook for 5 minutes, until the scallops are
firm. Return the drained pasta to the pot. Over low heat stir in the
cilantro pesto. Divide the pasta among 4 bowls. Place 4 scallops on top of
each and pour the pepper sauce over the scallops.