Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----for the pepper sauce-----
   2                    red bell pepper -- roasted
     1/3  cup           shallot -- chopped
   1      clove         garlic
   1      tablespoon    sherry vinegar
     3/4  cup           seafood stock
   1      tablespoon    dried basil
                        -----for the cilantro pesto-----
   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        pasta -- bow tie shaped
   1      pound         scallops -- large
   4      tablespoons   blackening seasoning
   1      tablespoon    paprika
   1      teaspoon      dried thyme
     1/2                lemon

Preparation:

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.