FOR THE PEPPER SAUCE
2 roasted red bell peppers
1/3 cup chopped shallot (2 large)
1 garlic clove peeled & chop
1 tbsp sherry vinegar
3/4 cup seafood stock
2 tbsp chopped fresh basil or 1 tb dried b, asil
FOR THE CILANTRO PESTO
2 tbsp chopped walnuts
2 garlic cloves, peeled
1 1/2 cup fresh cilantro leaves
1/4 cup seafood stock
3 tbsp freshly squeezed lemon juice
8 oz dried bow tie pasta
16 large sea scallops about 1 pound
4 tbsp blackening seasoning
1 tbsp paprika
1 tsp dried thyme
1/2 lemon
Directions
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 pesto. Divide the pasta among
4 bowls. Place 4 scallops on top of each and pour the pepper sauce
over the scallops.
Servings: 4 servings
Bow Tie Pasta With Blackened Scallops Recipe brought to you by Recipe Ideas
Categories: Fish; Italian; Pasta; Scallop; Seafood
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions far back into distant history, certainly as far as pharonic Egypt, and maybe even further. However, these, ancient recipes were just simple hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians is a series of stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of scripts which described recipes cooked by wealthy Romans. In his publication, Apicius tells us how the meals were separated into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the chefs of Roman times were skilled in the use of a wide range of herbs, including a few that are still present in modern kitchens like bay, rue and dill. Later, we find two interesting recipe books which date from the 14th Century : a book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they have no connection with the indian curry that is served today, but instead recipes for the types of meals prepared by the cooks of the rich and powerful of the time. Later, in the fifteenth century, people returning from the crusades brought back many new spices and herbs from Arab cuisine, such as basil and rosemary. These new herbs and spices was responsible for an explosion in recipe books, some of which are now in private collections. By the time we get to the 1900s, cook books were starting to become popular mostly due to higher levels of literacy, people having more free time and having more money to spend. |
We hope you enjoy this Bow Tie Pasta With Blackened Scallops recipe.
