FOR THE PEPPER SAUCE
2 red bell pepper -- roasted
1/3 cup shallot -- chopped
1 clove garlic
1 tbsp sherry vinegar
3/4 cup seafood stock
1 tbsp dried basil
FOR THE CILANTRO PESTO
2 tbsp walnuts -- chopped
2 cloves garlic -- peeled
1 1/2 cup fresh cilantro leaves
1/4 cup seafood stock
3 tbsp lemon juice
8 oz pasta -- bow tie shaped
1 lb scallops, large
4 tbsp blackening seasoning
1 tbsp paprika
1 tsp dried thyme
1/2 lemon
A Recipe for
Bow Tie Pasta With Blackened Scallops-Daley
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This Recipe for Bow Tie Pasta With Blackened Scallops-Daley is one of thousands in the Recipes-to-go Ethnic Cookbook.
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This is a recipe for Bow Tie Pasta With Blackened Scallops-Daley from the recipe cookbook of Recipes-to-go (Ethnic)
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Food Tip |
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 basiland 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.
Fat per serving= 4.0 grams Calories per serving= 314 IN THE
KITCHEN WITH ROSIE by Rosie Daley
Recipe By :
Serves: 4
Bow Tie Pasta With Blackened Scallops-Daley Recipe brought to you by Recipes To-Go