---------- Recipe via Meal-Master (tm) v8.02
       Title: Jalapeno Pasta with Scallop Sauce
  Categories: Pasta, Seafood, Main dish, Sauces
       Yield: 6 servings
 -------------------------------JALAPENO PASTA-------------------------------
       2 c  All-Purpose Flour
     3/4 c  Semolina flour
       5 lg Eggs
     1/4 c  Milk
       2 ts Jalapenos; pureed
       1 ea Pinch salt
 -------------------------------SCALLOP SAUCE-------------------------------
       2 tb Olive Oil
       2 ea Garlic cloves;mashed-minced
       2 lb Sea scallops; cleaned
       1 tb 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.
   From the book: Santa Fe - Lite and Spicy by Joan Stromquist
   Shared by Sandy Gamble <scg@indirect.com>