*  Exported from  MasterCook  *

                  Bow Tie Pasta With Blackened Scallops

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pepper Sauce:
   2                    Roasted red bell peppers
     1/3   c            Shallot (2 lg) -- chopped
   1       cl           Garlic -- peeled & chopped
   1       tb           Sherry vinegar
     3/4   c            Seafood stock
   2       tb           Fresh basil -- chopped -OR-
   1       tb           Dried basil
                        Cilantro Pesto:
   2       tb           Walnuts -- chopped
   2       cl           Garlic -- peeled
   1 1/2   c            Fresh cilantro leaves
     1/4   c            Seafood stock
   3       tb           Lemon juice -- freshly squeezed
   8       oz           Bow tie pasta -- uncooked
  16       lg           Sea scallops (1 lb)
   4       tb           Blackening seasoning
   1       tb           Paprika
   1       ts           Dried thyme
     1/2                Lemon

  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.

  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.

  Cilantro Pesto:

  Put the walnuts, garlic, and cilantro in the bowl of a food
  processor. Turn the machine on and add 1 tb 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 tb stock.

  Pasta:

  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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