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Jalapeno Pasta With Scallop Sauce

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CATEGORY CUISINE TAG YIELD
Seafood, Eggs, Dairy Main dish, Pasta, Sauces, Seafood 6 Servings

INGREDIENTS

2 c All-Purpose Flour
3/4 c Semolina flour
5 Eggs
1/4 c Milk
2 t Jalapenos, pureed
1 Pinch salt
2 T Olive Oil
2 Garlic cloves, mashed-minced
2 lb Sea scallops, cleaned
1 T Fresh cilantro, minced
1 t Dried tarragon
1 1/2 c Dry white wine

INSTRUCTIONS

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 <scg@indirect.com>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 305
Calories From Fat: 81
Total Fat: 9.1g
Cholesterol: 155.8mg
Sodium: 116.9mg
Potassium: 170.4mg
Carbohydrates: 34.3g
Fiber: 1.2g
Sugar: 1.3g
Protein: 10g


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