Title: BOW TIE PASTA WITH BLACKENED SCALLOPS-DALEY
Categories: Pasta, Seafood, Low-fat/low
Yield: 4 Servings
FOR THE PEPPER SAUCE
2 Red bell pepper roasted
1/3 c Shallot chopped
1 Clove Garlic
1 tb Sherry Vinegar
3/4 c Seafood Stock
1 tb Dried basil
FOR THE CILANTRO PESTO
2 tb Walnuts chopped
2 Cloves garlic peeled
1 1/2 c Fresh cilantro leaves
1/4 c Seafood stock
3 tb Lemon juice
8 oz Pasta bow tie shaped
1 lb Scallops, large
4 tb Blackening seasoning
1 tb Paprika
1 ts Dried thyme
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
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
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