----------------------------FOR THE PEPPER SAUCE---------------------------- 2 Roasted red bell peppers 1/3 c Chopped shallot (2 large) 1 Garlic clove peeled & Chop 1 tb Sherry Vinegar 3/4 c Seafood Stock 2 tb Chopped fresh basil -or 1 tb dried basil ---------------------------FOR THE CILANTRO PESTO--------------------------- 2 tb Chopped Walnuts 2 Garlic cloves, peeled 1 1/2 c Fresh cilantro leaves 1/4 c Seafood stock 3 tb Freshly squeezed lemon juice 8 oz Dried bow tie pasta 16 lg Sea Scallops about 1 pound 4 tb Blackening seasoning 1 tb Paprika 1 ts Dried thyme 1/2 Lemon 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 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.
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