Recipe - Jalapeno Pasta With Scallop Sauce

JALAPENO PASTA
2 cup AllPurpose Flour
Three fourths cup Semolina flour
5 lg Eggs
One fourth cup Milk
2 teaspoon Jalapenos; pureed
1 Pinch salt

SCALLOP SAUCE
2 tablespoon Olive Oil
2 Garlic cloves;mashedminced
2 pound Sea scallops; cleaned
1 tablespoon Fresh cilantro; minced
1 teaspoon Dried tarragon
1 One half cup 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 One fourth 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 cook them on 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 the pan) and cook them for 4 minutes.

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

Shared by Sandy Gamble scg@indirect.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini