Yield: 4 servings
|2||Roasted red bell peppers|
|⅓ cup||Chopped shallot (2 large)|
|1||Garlic clove peeled & Chop|
|1 tablespoon||Sherry Vinegar|
|2 tablespoons||Chopped Walnuts|
|2||Garlic cloves, peeled|
|1½ cup||Fresh cilantro leaves|
|¼ cup||Seafood stock|
|3 tablespoons||Freshly squeezed lemon juice|
|8 ounces||Dried bow tie pasta|
|¾ cup||Seafood Stock|
|2 tablespoons||Chopped fresh basil or 1 tb dried basil|
|16 larges||Sea Scallops about 1 pound|
|4 tablespoons||Blackening seasoning|
|1 teaspoon||Dried thyme|
FOR THE PEPPER SAUCE
FOR THE CILANTRO PESTO
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 ½ 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.