Side Pannel
Jalapeno Pasta with Scallop Sauce
Jalapeno Pasta with Scallop Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces, Pasta, Seafood, Main Dish
Ingredients List
- -------------------------------JALAPENO PASTA-------------------------------
- 2 c All-Purpose Flour
- 3/4 c Semolina flour
- 5 lg Eggs
- 1/4 c Milk
- 2 ts Jalapenos; pureed
- 1 Pinch salt
Directions
SCALLOP SAUCE
2 tb Olive Oil
2 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
2 tb Olive Oil
2 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
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