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Jalapeno Pasta with Scallop Sauce

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Recipe

 

Yield

4 servings

Prep

3 hrs

Cook

30 min

Ready

3 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Jalapeno pasta
2 cups all-purpose flour
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¾ cup all-purpose flour
semolina
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5 large eggs
large
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¼ cup milk
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2 teaspoons jalapeño pepper
pureed
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1 pinch salt
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Scallop sauce
2 tablespoons olive oil
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2 each garlic cloves
mashed - minced
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2 pounds sea scallops
cleaned
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1 tablespoon cilantro
fresh, minced
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1 teaspoon tarragon leaves
dried
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1 ½ cups white wine
dry
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Ingredients

Amount Measure Ingredient Features
Jalapeno pasta
473 ml all-purpose flour
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177 ml all-purpose flour
semolina
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5 large eggs
large
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59 ml milk
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1E+1 ml jalapeño pepper
pureed
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1 pinch salt
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Scallop sauce
3E+1 ml olive oil
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2 each garlic cloves
mashed - minced
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907.2 g sea scallops
cleaned
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15 ml cilantro
fresh, minced
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5 ml tarragon leaves
dried
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355 ml white wine
dry
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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 ⅛ inch thick.

Cut the dough lengthwise into ¼ 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) and cook them for 4 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 403g (14.2 oz)
Amount per Serving
Calories 72821% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 386mg 129%
Sodium 698mg 29%
Total Carbohydrate 23g 23%
Dietary Fiber 2g 10%
Sugars g
Protein 141g
Vitamin A 12% Vitamin C 3%
Calcium 34% Iron 68%
* based on a 2,000 calorie diet How is this calculated?
 

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