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1
Note: Seafood Stock can be made from fish-flavored bouillon cubes, available in most supermarkets.
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2
Bring a large pot of water to a boil over high heat.
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3
In the meantime, make the pepper sauce.
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4
Put the roasted peppers, shallots, garlic and vinegar in a blender and puree until smooth.
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5
Add 1/2 cup of the seafood stock and the basil and mix until blended.
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6
Transfer the mixture to a small saucepan, cover, and warm over the lowest heat setting.
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7
For the cilantro pesto, put the walnuts, garlic and cilantro in the bowl of a food processor.
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8
Turn the machine on and add 1 tablespoon of the seafood stock through the feed tube.
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9
Drizzle in the lemon juice to form a paste.
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10
Transfer the contents of the food processor to a small mixing bowl and whisk in another 3 tablespoons of the stock.
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11
When the water comes to a boil, add the pasta to the pot.
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12
Cook for 8 to 10 minutes, to desired tenderness.
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13
Drain.
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14
Dust the scallops with the blackening seasoning, paprika and thyme.
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15
Heat a heavy frying pan for 2 to 3 minutes over medium heat.
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16
Spray the pan with vegetable oil.
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17
Add the prepared scallops and sear them for 2 minutes on each side.
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18
Reduce the heat to low and squeeze the lemon over the scallops.
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19
Cover and cook for 5 minutes, until the scallops are firm.
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20
Return the drained pasta to the pot.
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21
Over low heat stir in the cilantro pesto.
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22
Divide the pasta among 4 bowls.
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23
Place 4 scallops on top of each and pour the pepper sauce over the scallops.
