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Bow Tie Pasta With Blackened Scallops

This Bow Tie Pasta With Blackened Scallops recipe uses Garlic, Sherry Vinegar, Garlic Peeled, Lemon Juice, and Pasta Bow Tie Shaped. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 clove
• 1 tbsp
• 2 clove
• 3 tbsp
• 8 oz

Method (preview)

1. 1

   In the meantime, make the pepper sauce.

2. 2

   Put the roasted peppers, shallots, garlic and vinegar in a blender and puree until smooth.

3. 3

   Add 1/2 cup of the seafood stock and the basiland mix until blended.

4. 4

   Transfer the mixture to a small saucepan, cover, and w

5. 5

   Turn the machine on and add 1 tablespoon of the seafood stock through the feed tube.

6. 6

   Drizzle in the lemon juice to form a paste.

7. 7

   Transfer the contents of the food processor to a small mixing bowl and whisk in another 3 tablespoons of the stock.

8. 8

   When the water comes to a boil, add the pasta to the pot. Cook for 8 to 10 minutes, to desired tenderness. Drain.

9. 9

   Dust the scallops with the blackening seasoning, paprika and thyme.

10. 10

    Heat a heavy frying pan for 2 to 3 minutes over medium heat.

11. 11

    Spray the pan with vegetable oil.

12. 12

    Add the prepared scallops and sear them for 2 minutes on each side.

13. 13

    Reduce the heat to low Cover and cook for 5 minutes, until the scallops are firm.

14. 14

    Return the drained pasta to the pot. Over low heat stir in the cilantro pesto.

15. 15

    Divide the pasta among 4 bowls. Place 4 scallops on top of each and pour the pepper sauce over the scallops.