| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | 4 | Servings | ||
INGREDIENTS
| 2 | Roasted red bell peppers | |
| 1/3 | c | Chopped shallot, 2 large |
| 1 | Garlic clove peeled & Chop | |
| 1 | T | Sherry Vinegar |
| 3/4 | c | Seafood Stock |
| 2 | T | Chopped fresh basil |
| or 1 tb dried basil | ||
| 2 | T | Chopped Walnuts |
| 2 | Garlic cloves, peeled | |
| 1 1/2 | c | Fresh cilantro leaves |
| 1/4 | c | Seafood stock |
| 3 | T | Freshly squeezed lemon juice |
| 8 | oz | Dried bow tie pasta |
| 16 | Sea Scallops about 1 pound | |
| 4 | T | Blackening seasoning |
| 1 | T | Paprika |
| 1 | t | Dried thyme |
| 1/2 | Lemon |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 296
Calories From Fat: 36
Total Fat: 4.2g
Cholesterol: 0mg
Sodium: 24.6mg
Potassium: 633.4mg
Carbohydrates: 56.6g
Fiber: 7.7g
Sugar: 2.2g
Protein: 11.4g