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How To make Jalapeno Pasta with Scallop Sauce
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>
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How To make Jalapeno Pasta with Scallop Sauce's Videos
BABY SCALLOP LINGUINE | THE GOLDEN BALANCE
Linguine W/ Scallops ????
This recipe will probably be very underrated, but the veggies that roasted give such a depth of flavor it was actually incredible????????
Ingredients:
1 lb pasta
1 lb baby scallops (1 tsp Cajun and salt to taste)
1 shallot, jalapeno, bell pepper, poblano pepper, head of garlic
Season veggies with salt and pepper
2/3 cup veggie stock (1/3 with blended veggies, 1/3 in pan)
1/2-1 cup pasta water
1/3 cup creme fraishe (sour cream or heavy cream work)
1/2 cup Parmesan cheese
Don’t forget to season veggies with salt and pepper and drizzle in some olive oil, then roast at 325f for about an hour or until nice and roasted
Filming and Editing by Husam Alzahabi
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#Shorts #Scallop #Linguine #Pasta
This Cherry Tomato Shrimp Pasta Is So Easy You'll Make It All Summer Long
Today we're making a quick shrimp tomato basil pasta with a touch of hot red pepper. This is a good one! And it's very easy to make. I hope you enjoy the recipe.
ALSO, WATCH LEMON GARLIC SHRIMP LINGUINE!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
SHRIMP TOMATO BASIL PASTA PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
For the shrimp brine
1 ¼ pounds (570g) large shrimp 21/25 count, cleaned and deveined
½ teaspoon baking soda
½ teaspoon kosher salt
For the pasta
1 pound (454g) linguine
¼ cup (56g) extra virgin olive oil - plus more for finishing
2 large shallots - sliced
3 cloves garlic - sliced
1 small red chili pepper - sliced - check for heat levels
¾ cup (170g) dry white wine
12 ounces (340g) cherry tomatoes - halved
2 cups (480g) pasta water - will most likely not need it all
salt and pepper - to taste
¼ cup packed basil - hand torn
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Live Scallops
This is the simplest, easiest way to cook scallops. They're delicious, but you need to remember a few things. DO NOT season until right before you cook. Salt will suck out that moisture, leaving you with a rubbery scallop. Sear at very high heat for just a bit on each side and they're done.
#shorts #scallops #seafood #chef #masterchef
Spicy Creamy Shrimp Pasta Recipe | 30 Minute Meal
Shrimp Pasta With Creamy Spicy Tomato Sauce Recipe | 30 Minute Meal
This recipe can satisfy a number of meal occasions. It's quick and easy so you can prepare it for a weeknight dinner. Yet it's also perfect for casual entertaining as it is packed with flavor and a touch of heat from the Italian herbs and crushed red pepper. Use jumbo shrimp if you want to make it impressive!
Ingredients!
4 oz. large shrimp
Pappardelle pasta
1 tbsp. chicken bouillon
1 tbsp. oil
1 tsp paprika
1 tsp Italian seasoning
1 onion powder
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp Cajun seasoning
2 tbsps. unsalted butter
1 small onion chopped
1/2 tbsp. minced garlic
2-3 tbsps. tomato paste
1 tsp dry pepper flakes
1 tsp Cajun seasoning
1 handful fresh spinach
1 cup heavy cream
1 cup parmesan cheese
salt and pepper to taste
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Mariah Milano's Seared Scallops with Jalapeno Vinaigrette
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More of these incredible sea scallops! This time I simply seared them and laid them on a bed of roquette (arugula) and then drizzled them with a tangy and spicy jalapeno vinaigrette dressing!
This is a great summer salad that's healthy and delicious!
What You'll Need:
scallops
1/4 cup olive oil
1/4 cup red wine vinegar
roquette (arugula)
1 Jalapeno (seeds in if you want it spicy)
So good with a nice spicy zip!
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Mariah Milano
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Traditional Scallops : Jalapenos, Mascarpone & Other Recipes
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