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Add a photoServings: 4
Ingredients
- 2 x roasted red bell peppers
- 1/3 c. shallot, minced
- 1 x garlic clove, peeled and minced
- 1 Tbsp. sherry vinegar
- 1/2 c. seafood stock
- 2 Tbsp. minced fresh basil, Or possibly
- 1 Tbsp. dry basil
- 2 Tbsp. walnuts, minced
- 3 x garlic cloves, peeled
- 1 1/2 c. fresh cilantro leaves
- 1/4 c. seafood stock
- 3 Tbsp. freshly squeezed lemon juice
- 8 ounce dry bow tie, (butterfly) pasta
- 16 lrg sea scallops, (about I lb.)
- 4 Tbsp. blackening seasoning
- 1 Tbsp. paprika
- 1 tsp dry thyme
- 1/2 x lemon
Directions
- Bring a large pot of water to a boil over high heat.
- In the meantime, make the sauce. Put the roasted peppers, shallots, garlic, and vinegar in a blender and puree till smooth. Add in 1/2 c. seafood stock and the basil and mix till blended. Transfer the mix to a small saucepan, cover, and hot 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 in 1 Tbsp. of the seafood stock through the feed tube. Drizzle in the lemon juice to create a paste. Transfer the contents of the food processor to a small mixing bowl and whisk in another 3 Tbsp. of the stock.
- When the water comes to a boil, add in the pasta to the pot. Cook for 8 to 10 min, to desired tenderness. Drain.
- Dust the scallops with the blackening seasoning, paprika, and thyme. Heat a heavy frying pan for 2 to 3 min over medium heat. Spray the pan with vegetable oil. Add in the pared scallops and sear them for 2 min on each side. Reduce the heat to low and squeeze the lemon over the scallops. Cover and cook for about 5 min, till the scallops are hard.
- Return the liquid removed 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.
- An extravaganza for the eye and the palate, this dish teams spicy blackened scallops with whimsical bow tie pasta in a novel cilantro-walnut pesto. It's topped by a roasted red pepper sauce which's as vibrant as it is pungent.
- The seafood stock can be made from fish-flavored bouillon cubes available in most supermarkets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 156 | |
| Calories from Fat 21 | 13% |
| Total Fat 2.44g | 3% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 201mg | 8% |
| Potassium 640mg | 18% |
| Total Carbs 11.53g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.72g | 2% |
| Protein 21.84g | 35% |
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