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Ingredientes
- 2 c. All-Purpose Flour
- 3/4 c. Semolina flour
- 5 lrg Large eggs
- 1/4 c. Lowfat milk
- 2 tsp Jalapenos, pureed
- 1 pch salt
- 2 Tbsp. Extra virgin olive oil
- 2 x Garlic cloves,mashed-chopped
- 2 lb Sea scallops, cleaned
- 1 Tbsp. Fresh cilantro, chopped
- 1 tsp Dry tarragon
- 1 1/2 c. Dry white wine
Direcciones
- Jalapeno Pasta: In a large mixing bowl, place all of the ingredients and knead them with an electric mixer, (or possibly use a dough hook), for 10 min, or possibly till a soft dough is formed. On a flat, floured surface, roll out the dough so which 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 hrs (minimum) so which 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 extra virgin olive oil and heat it on medium high till it's warm. Add in the garlic and saute/fry it for 45 seconds, or possibly till it begins to turn brown. Add in the sea scallops and cook them on 1 side for 1 minute. Remove the scallops and place them on a hot plate. To the skillet add in the cilantro, tarragon and white wine. Cook the ingredients for 5 min, or possibly till the sauce is reduced by half. Add in the scallops (place the uncooked sides down in the pan) and cook them for 4 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 6 servings | |
| Calories 513 | |
| Calories from Fat 93 | 18% |
| Total Fat 10.47g | 13% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 224mg | 75% |
| Sodium 336mg | 14% |
| Potassium 707mg | 20% |
| Total Carbs 53.37g | 14% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.45g | 1% |
| Protein 37.96g | 61% |
