*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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       t            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 mix until blended. Transfer the mixture 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 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 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
   Divide the pasta among 4 bowls.  Place 4 scallops on top of each and pour
   the pepper sauce over the scallops.
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