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—————————-FOR THE PEPPER SAUCE—————————-
2 Roasted red bell peppers
1/3 c Chopped shallot (2 large)
1 Garlic clove peeled & Chop
1 tb Sherry Vinegar
3/4 c Seafood Stock
2 tb Chopped fresh basil
-or 1 tb dried basil
—————————FOR THE CILANTRO PESTO—————————
2 tb Chopped Walnuts
2 Garlic cloves, peeled
1 1/2 c Fresh cilantro leaves
1/4 c Seafood stock
3 tb Freshly squeezed lemon juice
8 oz Dried bow tie pasta
16 lg Sea Scallops about 1 pound
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.
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.
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