Jalapeno Pasta with Scallop Sauce

Title: Jalapeno Pasta with Scallop Sauce

Categories: Pasta, Seafood, Main dish, Sauces

Yield: 6 servings

--JALAPENO PASTA--

2 c All-Purpose Flour

3/4 c Semolina flour

5 lg Eggs

1/4 c Milk

2 ts Jalapenos; pureed

1 ea Pinch salt

--SCALLOP SAUCE--

2 tb Olive Oil

2 ea Garlic cloves;mashed-minced

2 lb Sea scallops; cleaned

1 tb Fresh cilantro; minced

1 ts Dried tarragon

1 1/2 c Dry white wine

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

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

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

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

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

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

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

on top.

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

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

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

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

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

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

4 minutes.

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

Shared by Sandy Gamble <scg

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