Title: BOW TIE PASTA WITH BLACKENED SCALLOPS
Categories: Pasta, Shellfish, Lo/no-fat
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
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 basiland mix until blended.
Transfer the mixture to a small saucepan, cover, and w
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 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
