BOW TIE PASTA WITH BLACKENED SCALLOPS

8 oz bow tie shaped pasta, uncooked
FOR THE PEPPER SAUCE:
2 roasted red bell pepper
1/3 cup chopped shallot
1 clove garlic
1 tbsp sherry vinegar
3/4 cup seafood stock*
1 tbsp dried basil
FOR THE CILANTRO PESTO:
2 tbsp chopped walnuts
2 cloves garlic, peeled
1 1/2 cups fresh cilantro leaves
1/4 cup seafood stock
3 tbsp lemon juice
FOR THE SCALLOPS:
1 lb scallops, large
4 tbsp blackening seasoning
1 tbsp paprika
1 tsp dried thyme
vegetable oil spray
1/2 lemon

Prepare the pasta according to package directions and drain.

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.
TO MAKE 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.

TO PREPARE THE SCALLOPS:
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.

TO SERVE:
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.

*Seafood Stock can be made from fish-flavored bouillon cubes, available in most supermarkets.

Servings: 4
Adapted from source: In the Kitchen with Rosie by Rosie Daley