Jalapeno Pasta with Scallop Sauce
Submitted by collinshammer51
Homemade jalapeno pasta made with pureed peppers in the dough, topped with seared sea scallops in a white wine sauce with cilantro, tarragon, and garlic.
YIELD
4 servingsPREP
3 hrsCOOK
30 minREADY
3 hrsThis is a two-part project that rewards the effort: handmade pasta with pureed jalapeño kneaded right into the dough, paired with seared sea scallops in a white wine reduction. The heat from the pasta and the sweetness of the scallops play off each other in every bite.
The pasta dough uses both all-purpose and semolina flour, which gives the noodles a firmer bite and a rougher surface that grips the sauce. Pureed jalapeño goes in with the eggs and milk, tinting the dough a faint green and threading subtle heat through every strand. Knead for a full 10 minutes until the dough is smooth and elastic, roll thin, cut into ¼-inch strips, and hang to dry for at least two hours.
The scallop sauce is fast and elegant. Sear the scallops on one side for just a minute in hot olive oil, remove them, then build the sauce: garlic, cilantro, tarragon, and dry white wine reduced by half. The scallops go back in uncooked-side-down to finish in the concentrated sauce.
Pro Tips
- Sear scallops in a very hot pan and don’t move them. They need full contact with the surface to develop a golden crust
- Pat scallops completely dry before searing. Wet scallops steam instead of browning
- Dry the pasta for a minimum of two hours. Underdried fresh pasta clumps and cooks unevenly
- The wine sauce reduces fast once it starts. Stay close and pull it when it’s syrupy
Variations
- Use store-bought linguine if you don’t have time for homemade pasta. Add red pepper flakes to the sauce for heat instead
- Swap scallops for large shrimp for a more budget-friendly version
- Add a squeeze of lemon juice and a tablespoon of butter to the sauce at the end for a richer finish
Ingredients
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.
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