MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Pasta, Shellfish, Lo/no-fat
       Yield: 4 servings
            FOR THE PEPPER SAUCE-----
       2    Red bell pepper -- roasted
     1/3 c  Shallot -- chopped
       1    Clove Garlic
       1 tb Sherry Vinegar
     3/4 c  Seafood Stock
       1 tb Dried basil
            FOR THE CILANTRO PESTO-----
       2 tb Walnuts -- chopped
       2    Cloves garlic -- peeled
   1 1/2 c  Fresh cilantro leaves
     1/4 c  Seafood stock
       3 tb Lemon juice
       8 oz Pasta -- bow tie shaped
       1 lb Scallops, large
       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 basiland mix until blended.
   Transfer the mixture to a small saucepan, cover, and w
   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 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.
   Fat per serving= 4.0 grams      Calories per serving= 314 IN THE
   KITCHEN WITH ROSIE  by  Rosie Daley
   Recipe By     :