Low Carb Pasta Recipes

Ingredients:

FOR THE PEPPER SAUCE

2 red bell pepper -- roasted
1/3 cup shallot -- chopped
1 clove garlic
1 tbsp sherry vinegar
3/4 cup seafood stock
1 tbsp dried basil

FOR THE CILANTRO PESTO

2 tbsp walnuts -- chopped
2 cloves garlic -- peeled
1 1/2 cup fresh cilantro leaves
1/4 cup seafood stock
3 tbsp lemon juice
8 oz pasta -- bow tie shaped
1 lb scallops, large
4 tbsp blackening seasoning
1 tbsp paprika
1 tsp dried thyme
1/2 lemon

Instructions:

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 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.

Fat per serving= 4.0 grams Calories per serving= 314

Servings: 4