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July 2018

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Bow Tie Pasta with Blackened Scallops Recipe

Bow Tie Pasta with Blackened Scallops recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Bow Tie Pasta with Blackened Scallops recipe  PDF


FOR THE PEPPER SAUCE 2 Roasted red bell peppers
1/3 c Chopped shallot (2 large)
1 Garlic clove peeled and amp 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 mi until blended. Transfer the mi ture 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 mi ing 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.

Bow Tie Pasta with Blackened Scallops recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
701 people have voted
Last Reviewed on 2018-07-19



Thursday, Jul 19 2018 Download & Print Bow Tie Pasta with Blackened Scallops recipe  PDF   Tilapia recipes RSS   New

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