medusa's bow tie pasta with blackened scallops


wowed her guests

Pepper Sauce:
2 roasted peppers
1/2 c chopped shallots (2 lg. shallots
1 garlic clove chopped
1 Tbsp sherry vinegar
1/2 c seafood stock (I used buillons)
2 tbsp chopped fresh basil or 1 tbsp dried
Cilantro Pesto:
2 tbsp chopped walnuts
2-3 garlic cloves peeled
1 1/2 c fresh cilantro leaves (2 bunches)
1/4 c seafood stock
3 tbsp lemon juice

8 oz dried bow tie pasta
1 lb sea scallops (I used the smaller and cheaper bay scallops, reducing the
cooking time)
1 tbsp paprika
1 tsp dried thyme
1/2 lemon

1. Cook pasta according to package.
2. Sauce: In a blender, put raosted peppers, shallots, garlic, and vinegar;
puree until smooth. Add 1/2 c stock and basil and mix until blended. Put
in sm. saucepan with cover and warm on lowest heat.
3. Pesto: In a food processor put the walnuts, garlic, and cilantro. Turn
processor on and add 1 tbsp stock through feed tube. Drizzle in lemon
juice. Transfer into bowl and whisk in another 3 tbsp of stock.
4. Dust scallops with blackening seasoning, paprika and thyme. Heat heavy
frying pan for 2-3 min. over medium heat. Spray pan with vegetable oil.
Add scallops and sear for 2 min. on each side. Reduce heat to low and
squeeze lemon over the scallops. Cover and cook for 5 min.
5. Return drained pasta to pot. Over low heat stir in pesto.
6. Divide pasta among 4 bowls. Place 4 scallops on top of each and pour the
pepper sauce over the scallops.

Posted: Mon - January 6, 2003 at 12:00 AM          

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