Instructions: Bring a large pot of water to a boil over high heat.

In the meantime, make the sauce. Put the roasted peppers, shallots, garlic, and vinegar in a blender and puree until smooth. Add 1/2 cup 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 pared 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 about 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.

An extravaganza for the eye and the palate, this dish teams spicy blackened scallops with whimsical bow tie pasta in a novel cilantro-walnut pesto. Its topped by a roasted red pepper sauce thats as vibrant as it is pungent.

The seafood stock can be made from fish-flavored bouillon cubes available in most supermarkets.

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