Bow tie pasta with blackened scallops-daley
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| FOR THE PEPPER SAUCE----- | ||
| 2 | Red bell pepper -- roasted | |
| ⅓ | cup | Shallot -- chopped |
| 1 | Clove Garlic | |
| 1 | tablespoon | Sherry Vinegar |
| ¾ | cup | Seafood Stock |
| 1 | tablespoon | Dried basil |
| FOR THE CILANTRO PESTO----- | ||
| 2 | tablespoons | Walnuts -- chopped |
| 2 | Cloves garlic -- peeled | |
| 1½ | cup | Fresh cilantro leaves |
| ¼ | cup | Seafood stock |
| 3 | tablespoons | Lemon juice |
| 8 | ounces | Pasta -- bow tie shaped |
| 1 | pounds | Scallops, large |
| 4 | tablespoons | Blackening seasoning |
| 1 | tablespoon | Paprika |
| 1 | teaspoon | Dried thyme |
| ½ | Lemon | |
Directions
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 basiland 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.
Fat per serving= 4.0 grams Calories per serving= 314 IN THE KITCHEN WITH ROSIE by Rosie Daley Recipe By :