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2 red bell pepper, roasted
1/3 cup chopped shallots
1 clove garlic
1 tablespoon sherry vinegar
3/4 cup seafood stock
1 tablespoon dried basil

2 tablespoons walnuts, chopped
2 cloves garlic, peeled
1 1/2 cups fresh cilantro leaves
1/4 cup seafood stock
3 tablespoons lemon juice
8 ounces bow tie shaped pasta
1 pound scallops, large
4 tablespoons blackening seasoning
1 tablespoon paprika
1 teaspoon dried thyme
1/2 lemon

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 pesto. 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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