James's Jalapeno Pasta
JALAPENO PASTA
2 c All-Purpose Flour
3/4 c Semolina flour
5 lg Eggs
1/4 c Milk
2 ts Jalapenos; pureed
Pinch salt
SCALLOP SAUCE
2 tbs Olive Oil
2 ea Garlic cloves; mashed-minced
2 lb Sea scallops; cleaned
1 tbs Fresh cilantro; minced
1 ts Dried tarragon
1 1/2 c Dry white wine
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.
1273
Thomas
Aquinas stops work on Summa Theologica, the basis of all Catholic
theological teaching; never completes it.