Seafood: Bowtie Pasta with Blackened Scallops
Source of Recipe
In the Kitchen with Rosie, by Rosie Daley
List of Ingredients
PEPPER SAUCE:
2 roasted red bell peppers
1/3 cup chopped shallots
1 clove garlic
1 tablespoon sherry vinegar
3/4 cup seafood stock
1 tablespoon dried basil
CILANTRO PESTO:
2 tablespoons chopped walnuts
2 cloves garlic, peeled
1 1/2 cups fresh cilantro leaves
1/4 cup seafood stock
3 tablespoons lemon juice
PASTA:
8 ounces bow tie pasta
1 pound large scallops
4 tablespoons blackening seasoning
1 tablespoon paprika
1 teaspoon dried thyme
1/2 lemon
Recipe
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. Serves 4.
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