Title: BOW TIE PASTA WITH BLACKENED SCALLOPS-DALEY
Categories: Pasta, Seafood, Low-fat/low
Yield: 4 Servings

FOR THE PEPPER SAUCE
2 Red bell pepper roasted
1/3 c Shallot chopped
1 Clove Garlic
1 tb Sherry Vinegar
3/4 c Seafood Stock
1 tb Dried basil

FOR THE CILANTRO PESTO
2 tb Walnuts chopped
2 Cloves garlic peeled
1 1/2 c Fresh cilantro leaves
1/4 c Seafood stock
3 tb Lemon juice
8 oz Pasta bow tie shaped
1 lb Scallops, large
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 basiland 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.
Fat per serving= 4.0 grams Calories per serving= 314 IN THE KITCHEN WITH ROSIE by Rosie Daley

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