Jalapeno Pasta with Scallop Sauce

-------------------------------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 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 <[email protected]>

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