 | Recipe of Bow Tie Pasta With Blackened Scallops - Food Recipes | ----- Recipe via Meal-Master (tm) v8.02 --
Title: BOW TIE PASTA WITH BLACKENED SCALLOPS
Categories : Pasta, Shellfish, Lo/no-fat
Serving size: 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
Recipe By : |
