Scallops w/Pasta
Source of Recipe
http://recipes.chef2chef.net/recipe-archive/05/037053.shtml
Scallops w/Pasta
for pepper sauce:
2 roasted red bell peppers
1/3 cup chopped shallot (2 large)
1 garlic clove peeled & chop
1 Tablespoon sherry vinegar
3/4 cup 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.)
1 Tablespoon dried basil or 2 Tbsp freshly chopped
for pesto:
2 Tablespoons chopped walnuts, optional
2 garlic cloves, peeled
1 1/2 cups fresh cilantro leaves
1/4 cup seafood stock
3 Tablespoons freshly squeezed lemon juice
8 ounces uncooked bow tie pasta
16 large sea scallops, about 1 pound
4 Tablespoons blackening seasoning
1 Tablespoon ground paprika
1 tespoon dried thyme
1/2 lemon
for 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 pesto:
Place walnuts, garlic and cilantro in the bowl of a food processor.
Add 1 tablespoon of the seafood stock and turn on.
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.
Cook pasta 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.
Coat 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 pesto.
Divide the pasta among bowls.
Place 4 scallops on top of each and pour the pepper sauce over.
Makes 4 servings.
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