Bow tie pasta with blackened scallops

Yield: 4 servings

Measure Ingredient
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 tablespoon Paprika
1 teaspoon Dried thyme
½ 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 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.

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