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1
Bring a large pot of water to a boil over high heat.
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2
In the meantime, make the sauce.
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3
Put the roasted peppers, shallots, garlic, and vinegar in a blender and puree till smooth.
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4
Add in 1/2 c. seafood stock and the basil and mix till blended.
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5
Transfer the mix to a small saucepan, cover, and hot over the lowest heat setting.
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6
For the cilantro pesto, put the walnuts, garlic, and cilantro in the bowl of a food processor.
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7
Turn the machine on and add in 1 Tbsp.
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of the seafood stock through the feed tube.
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9
Drizzle in the lemon juice to create a paste.
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10
Transfer the contents of the food processor to a small mixing bowl and whisk in another 3 Tbsp.
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of the stock.
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When the water comes to a boil, add in the pasta to the pot.
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13
Cook for 8 to 10 min, to desired tenderness.
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14
Drain.
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15
Dust the scallops with the blackening seasoning, paprika, and thyme.
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16
Heat a heavy frying pan for 2 to 3 min over medium heat.
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Spray the pan with vegetable oil.
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Add in the pared scallops and sear them for 2 min on each side.
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19
Reduce the heat to low and squeeze the lemon over the scallops.
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Cover and cook for about 5 min, till the scallops are hard.
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21
Return the liquid removed pasta to the pot.
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22
Over low heat, stir in the cilantro pesto.
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23
Divide the pasta among 4 bowls.
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24
Place 4 scallops on top of each and pour the pepper sauce over the scallops.
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25
An extravaganza for the eye and the palate, this dish teams spicy blackened scallops with whimsical bow tie pasta in a novel cilantro-walnut pesto.
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It's topped by a roasted red pepper sauce which's as vibrant as it is pungent.
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27
The seafood stock can be made from fish-flavored bouillon cubes available in most supermarkets.
