Roasted Red Bell Pepper Pasta with Scallops is a decadent meal you can make at home.
Background: Inspired by Celebrity Chef, Rosie Daley, this dish of bow-tie pasta with roasted red bell pepper sauce and seasoned scallops is a perfect date night dish. Enjoy a Dana’s Treat for a cocktail.
- 3 or 4 large roasted red bell peppers, chopped (you can roast them yourself or buy them in the jar)
- 2-3 large shallots, chopped
- 3 cloves garlic, peeled and chopped
- 2 tablespoons sherry vinegar
- 3/4 cup chicken stock
- 2 tablespoons chopped fresh basil
- Pinch of salt
- 3-4 tablespoons chopped walnuts
- 3 cloves garlic, peeled and chopped
- 11/2 cup cilantro leaves chopped
- 1/4 cup chicken stock
- 2-3 tablespoons fresh lemon juice
- Pinch of salt
- 12 large sea scallops
- Granulated garlic, to taste
- 8 ounces of bow-tie pasta
- 3-4 tablespoons of butter
- Fresh basil for garnish
Red Bell Pepper Sauce
- Combine peppers, shallots, garlic, and vinegar in a blender, and puree until smooth.
- Add stock, basil, and salt and mix until blended.
- Transfer the mixture to a small saucepan, cover, and heat over low heat.
Pesto Sauce
- Combine walnuts, garlic, and cilantro in a food processor.
- Pulse while adding 1 or 2 tablespoons of stock through the feed tube.
- Drizzle in lemon juice to form a paste.
- Transfer to a small bowl and whisk in the rest of the stock.
Instructions to Complete the Scallops
- Prep the scallops by rinsing them in cold water and patting them dry.
- Sprinkle both sides with salt, pepper, and granulated garlic.
- Set aside the scallops.
- Cook the bow tie pasta per directions to desired tenderness in salted water.
- Drain the pasta and return to the cooking pot.
- Stir in pesto and cover.
- Melt 3-4 tablespoons of butter in a large skillet over medium heat.
- Sear scallops for several minutes or until golden brown on each side.
- Plate pesto pasta in bowls, ladle the pepper sauce in the center, and place scallops over the red pepper sauce.
- Garnish with fresh basil leaves.
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