Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: Jalapeno Pasta with Scallop Sauce

  3. Categories: Pasta, Seafood, Main dish, Sauces

  4. Yield: 6 servings


  6. 2 c All-Purpose Flour

  7. 3/4 c Semolina flour

  8. 5 lg Eggs

  9. 1/4 c Milk

  10. 2 ts Jalapenos; pureed

  11. 1 ea Pinch salt


  13. 2 tb Olive Oil

  14. 2 ea Garlic cloves;mashed-minced

  15. 2 lb Sea scallops; cleaned

  16. 1 tb Fresh cilantro; minced

  17. 1 ts Dried tarragon

  18. 1 1/2 c Dry white wine

  19. Jalapeno Pasta: In a large mixing bowl, place all of the ingredients

  20. and knead them with an electric mixer, (or use a dough hook), for 10

  21. minutes, or until a soft dough is formed. On a flat, floured surface,

  22. roll out the dough so that is is 1/8 inch thick. Cut the dough

  23. lengthwise into 1/4 inch wide strips. Hang the strips over a wooden

  24. rod, like a broom handle, for 2 hours (minimum) so that they dry.

  25. Cook the pasta al dente and drain it. Serve it with the Scallop Sauce

  26. on top.

  27. Scallop Sauce: In a large skillet place the olive oil and heat it on

  28. medium high until it's hot. Add the garlic and saute it for 45

  29. seconds, or until it begins to turn brown. Add the sea scallops and 1 side for 1 minute. Remove the scallops and place them

  30. on a warm plate. To the skillet add the cilantro, tarragon and white

  31. wine. Cook the ingredients for 5 minutes, or until the sauce is

  32. reduced by half. Add the scallops (place the uncooked sides down in

  33. 4 minutes.

  34. From the book: Santa Fe - Lite and Spicy by Joan Stromquist

  35. Shared by Sandy Gamble <scg

  36.> --


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