This is a print preview of "Bow Tie Pasta With Blackened Scallops" recipe.

Bow Tie Pasta With Blackened Scallops Recipe
by Global Cookbook

Bow Tie Pasta With Blackened Scallops
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  Servings: 4

Ingredients

  • 2 x roasted red bell peppers
  • 1/3 c. shallot, minced
  • 1 x garlic clove, peeled and minced
  • 1 Tbsp. sherry vinegar
  • 1/2 c. seafood stock
  • 2 Tbsp. minced fresh basil, Or possibly
  • 1 Tbsp. dry basil
  • 2 Tbsp. walnuts, minced
  • 3 x garlic cloves, peeled
  • 1 1/2 c. fresh cilantro leaves
  • 1/4 c. seafood stock
  • 3 Tbsp. freshly squeezed lemon juice
  • 8 ounce dry bow tie, (butterfly) pasta
  • 16 lrg sea scallops, (about I lb.)
  • 4 Tbsp. blackening seasoning
  • 1 Tbsp. paprika
  • 1 tsp dry thyme
  • 1/2 x lemon

Directions

  1. Bring a large pot of water to a boil over high heat.
  2. In the meantime, make the sauce. Put the roasted peppers, shallots, garlic, and vinegar in a blender and puree till smooth. Add in 1/2 c. seafood stock and the basil and mix till blended. Transfer the mix to a small saucepan, cover, and hot over the lowest heat setting.
  3. For the cilantro pesto, put the walnuts, garlic, and cilantro in the bowl of a food processor. Turn the machine on and add in 1 Tbsp. of the seafood stock through the feed tube. Drizzle in the lemon juice to create a paste. Transfer the contents of the food processor to a small mixing bowl and whisk in another 3 Tbsp. of the stock.
  4. When the water comes to a boil, add in the pasta to the pot. Cook for 8 to 10 min, to desired tenderness. Drain.
  5. Dust the scallops with the blackening seasoning, paprika, and thyme. Heat a heavy frying pan for 2 to 3 min over medium heat. Spray the pan with vegetable oil. Add in the pared scallops and sear them for 2 min on each side. Reduce the heat to low and squeeze the lemon over the scallops. Cover and cook for about 5 min, till the scallops are hard.
  6. Return the liquid removed pasta to the pot. Over low heat, stir in the cilantro pesto.
  7. Divide the pasta among 4 bowls. Place 4 scallops on top of each and pour the pepper sauce over the scallops.
  8. An extravaganza for the eye and the palate, this dish teams spicy blackened scallops with whimsical bow tie pasta in a novel cilantro-walnut pesto. It's topped by a roasted red pepper sauce which's as vibrant as it is pungent.
  9. The seafood stock can be made from fish-flavored bouillon cubes available in most supermarkets.