Bow Tie Pasta with Blackened Scallops

Directions

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 purée until smooth.

Add ½ cup of the seafood stock and the basil and 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.