Jalapeno Pasta with Scallop Sauce
2 cups all purpose flour
¾ cup semolina flour
5 fresh eggs
¼ cup low fat milk
2 t. canned jalapeño chile peppers, pureed
1 pinch salt
Scallop sauce - recipe follows
*Local stores that carry fresh pasta will have a similar version to this. I
don't make pasta since we can buy it fresh.
In a large mixing bowl place all of the ingredients and knead them with an
electric mixer (one that has a dough hook) for 10 minutes, or until a soft
dough is formed. On a flat, floured surface roll out the dough so that it is
1/8" thick. Cut the dough lengthwise into ¼" 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.
*Note: if you have pasta makers, simply follow their directions.
2 T. olive oil
2 cloves garlic, smashed and minced
2 pounds small sea scallops, cleaned
1 T. fresh cilantro, minced
1 t. dried tarragon
1-1/2 cups dry white wine
2 Anaheim chile, roasted, peeled and seeded and cut into small strips
In a large skillet place the olive oil and heat it on medium high until it is
hot. Add the garlic and sauté it for 45 seconds or until it begins to turn
brown. Add the sea scallops and cook them on 1 side for ½ minute per side.
Remove the scallops and place them on a warm plate. To the skilled add the
cilantro, tarragon, Anaheim chilies and white wine. Cook the ingredients for 5
minutes or until the sauce is reduced by ½. Add the scallops (place the uncooked
sides down on the pan) and cook for 4 minutes.
This is simple to make as well as delicious.
AUTHOR: Lori A