Jalapeno Pasta with Scallop Sauce

Jalapeno Pasta

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

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.

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 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.