• 4servings

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Nutrition Info . . .

VitaminsA, C
MineralsCopper, Calcium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Roasted red bell peppers

  2. 1/3 cup Chopped shallot (2 large)

  3. 1 Garlic clove peeled & Chop

  4. 1 tablespoon Sherry Vinegar

  5. 2 tablespoons Chopped Walnuts

  6. 2 Garlic cloves, peeled

  7. 1 1/2 cup Fresh cilantro leaves

  8. 1/4 cup Seafood stock

  9. 3 tablespoons Freshly squeezed lemon juice

  10. 8 ounces Dried bow tie pasta

  11. 3/4 cup Seafood Stock

  12. 2 tablespoons Chopped fresh basil or 1 tb dried basil

  13. 16 larges Sea Scallops about 1 pound

  14. 4 tablespoons Blackening seasoning

  15. 1 tablespoon Paprika

  16. 1 teaspoon Dried thyme

  17. 1/2 Lemon

Instructions Jump to Ingredients ↑

  1. FOR THE PEPPER SAUCE FOR THE CILANTRO PESTO 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 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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