Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. --for the pepper sauce--

  3. 2 red bell pepper -- roasted

  4. 1/3 cup shallot -- chopped

  5. 1 clove garlic

  6. 1 tablespoon sherry vinegar

  7. 3/4 cup seafood stock

  8. 1 tablespoon dried basil

  9. --for the cilantro pesto--

  10. 2 tablespoons walnuts -- chopped

  11. 2 cloves garlic -- peeled

  12. 1 1/2 cups fresh cilantro leaves

  13. 1/4 cup seafood stock

  14. 3 tablespoons lemon juice

  15. 8 ounces pasta -- bow tie shaped

  16. 1 pound scallops -- large

  17. 4 tablespoons blackening seasoning

  18. 1 tablespoon paprika

  19. 1 teaspoon dried thyme

  20. 1/2 lemon

Instructions Jump to Ingredients ↑

  1. Note: Seafood Stock can be made from fish-flavored bouillon cubes, available in most supermarkets.

  2. Bring a large pot of water to a boil over high heat.

  3. 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.

  4. 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.

  5. When the water comes to a boil, add the pasta to the pot. Cook for 8 to 10 minutes, to desired tenderness. Drain.

  6. 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.

  7. Return the drained pasta to the pot. Over low heat stir in the cilantro pesto.

  8. 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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