Bow Tie Pasta with Blackened Scallops
| Yield: | 4 Servings |
| Categories: |
| 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 |
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