Bow Tie Pasta With Blackened Scallops

Recipe Ingredients

		For The Pepper Sauce
2		Red bell pepper - roasted
1/3 cup	48g / 1.7oz	Shallot - chopped
1		Garlic
1 tablespoon	15ml	Sherry vinegar
3/4 cup	177ml	Seafood stock
1 tablespoon	15ml	Dried basil
		For The Cilantro Pesto
2 tablespoons	30ml	Walnuts - chopped
2		Garlic - peeled
1 1/2 cups	24g / 0.8oz	Fresh cilantro leaves
1/4 cup	59ml	Seafood stock
3 tablespoons	45ml	Lemon juice
8 oz	227g	Pasta - bow tie shaped
1 lb	454g / 16oz	Scallops - large
4 tablespoons	60ml	Blackening seasoning
1 tablespoon	15ml	Paprika
1 teaspoon	5ml	Dried thyme
1/2		Lemon

Recipe Instructions

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.

Source:
Rosie Daley

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