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Jalapeno Pasta With Scallop Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: JALAPENO PASTA WITH SCALLOP SAUCE
 Categories: Pasta, Seafood, Main dish, Sauces
      Yield: 6 Servings
 
MMMMM-----------------------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

MMMMM-----------------------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 
 
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