Bow Tie Pasta With Blackened Scallops

* Exported from MasterCook *

BOW TIE PASTA WITH BLACKENED SCALLOPS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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 t 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.



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