Jalapeno pasta with scallop sauce Recipe

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Jalapeno pasta with scallop sauce

Artist:	_	Yield:	6
Categories:	Entrees, Pastas & Noodles, Sauces & Dressings, Seafood	Rating:	3
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Ingredients:

		JALAPENO PASTA
2	cup	All-Purpose Flour
3/4	cup	Semolina flour
5	large	Eggs
1/4	cup	Milk
2	tsp	Jalapenos, pureed
1	each	Pinch salt
		SCALLOP SAUCE
2	tbsp	Olive Oil
2	each	Garlic cloves, mashed-minced
2	lbs	Sea scallops, cleaned
1	tbsp	Fresh cilantro, minced
1	tsp	Dried tarragon
1 1/2	cup	Dry white wine

Procedures:

1	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.
2	On a flat, floured surface, roll out the dough so that is is 1/8 inch thick.
3	Cut the dough lengthwise into ?inch wide strips.
4	Hang the strips over a wooden rod, like a broom handle, for 2 hours (minimum) so that they dry.
5	Cook the pasta al dente and drain it.
6	Serve it with the scallop sauce on top.
7	Scallop sauce: in a large skillet place the olive oil and heat it on medium high until it"s hot.
8	Add the garlic and saute it for 45 seconds, or until it begins to turn brown.
9	Add the sea scallops and cook them on 1 side for 1 minute.
10	Remove the scallops and place them on a warm plate.
11	To the skillet add the cilantro, tarragon and white wine.
12	Cook the ingredients for 5 minutes, or until the sauce is reduced by half.
13	Add the scallops (place the uncooked sides down in the pan) and cook them for 4 minutes