Jalapeno Pasta with Scallop Sauce

Jalapeno Pasta

2 cups all purpose flour
� cup semolina flour
5 fresh eggs
� cup low fat milk
2 t. canned jalape�o 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 �" 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.

Serves 6

*Note: if you have pasta makers, simply follow their directions.

Scallop Sauce

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 saut� it for 45 seconds or until it begins to turn brown. Add the sea scallops and cook them on 1 side for � 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 �. 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