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 :

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