Bow Tie Pasta with Blackened Scallops Recipe

Name: Bow Tie Pasta with Blackened Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each sweet red bell peppers roasted; ⅓ cup shallots chopped; 1 each garlic cloves peeled, chopped; 1 tablespoon sherry vinegar; 3/4 cup seafood stock; 2 tablespoons basil fresh, chopped, or 1 tb dried; 2 tablespoons walnuts chopped; 2 each garlic cloves; 1 1/2 cups cilantro fresh; 1/4 cup seafood stock; 3 tablespoons lemon juice freshly squeezed; 8 ounces pasta, bow-tie (farfalle); 16 large sea scallops; 4 tablespoons blackening seasoning; 1 tablespoon paprika; 1 teaspoon thyme dried; 1/2 each lemon

Servings: persons

2 each sweet red bell peppers roasted
⅓ cup shallots chopped
1 each garlic cloves peeled, chopped
1 tablespoon sherry vinegar
3/4 cup seafood stock
2 tablespoons basil fresh, chopped, or 1 tb dried
2 tablespoons walnuts chopped
2 each garlic cloves
1 1/2 cups cilantro fresh
1/4 cup seafood stock
3 tablespoons lemon juice freshly squeezed
8 ounces pasta, bow-tie (farfalle)
16 large sea scallops
4 tablespoons blackening seasoning
1 tablespoon paprika
1 teaspoon thyme dried
1/2 each lemon

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

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 each sweet red bell peppers roasted, ⅓ cup shallots chopped, 1 each garlic cloves peeled, chopped, 1 tablespoon sherry vinegar, and more.

Yes, Bow Tie Pasta with Blackened Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bow Tie Pasta with Blackened Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions