INGREDIENTS

INSTRUCTIONS

FOR THE PEPPER SAUCE
FOR THE CILANTRO PESTO
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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