Jalapeno Pasta with Scallop Sauce

Yields:	4-6 servings
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	Preparation	3 hours
	Cooking	30 minutes
	Ready In	3 hours

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Ingredients


Jalapeno pasta
2	cups	flour, all-purpose
3/4	cup	flour, all-purpose	semolina
5	large	eggs	large
1/4	cup	milk
2	teaspoons	jalapeno peppers	pureed
1	pinch	salt

Scallop sauce
2	tablespoons	olive oil
2	each	garlic cloves	mashed - minced
2	pounds	sea scallops	cleaned
1	tablespoon	cilantro	fresh, minced
1	teaspoon	tarragon	dried
1 1/2	cups	white wine	dry

Directions

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 sauté 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)