SCALLOPS in FETA CREAM SAUCE

The delicate sweetness of the scallops and the zesty flavor of the pasta are perfect partners in this entree.

1/2 cup flour
3/8 teaspoon cayenne
1/4 teaspoon dried cilantro
Pinch of salt and freshly ground pepper
1 pound bay scallops
6 tablespoons butter
2 garlic cloves, finely minced
1/2 cup fresh cilantro leaves, loosely packed
2 cups whipping cream
3 ounces feta cheese, crumbled
1 recipe Jalapeno Pasta, cooked

Combine the flour, cayenne, dried cilantro, salt, and pepper. Lightly dredge the scallops in the flour mixture, shaking off any excess. Melt 2 tablespoons of the butter in a heavy skillet over medium heat. Add 1/4 teaspoon of the garlic and 1/2 of the scallops to the melted butter. Saute 3 minutes. Remove to a heated platter. Add an additional 2 tablespoons butter, 1/4 teaspoon garlic, and the remaining scallops to the skillet and saute 3 minutes. Remove to the heated platter.
In the same skillet melt the remaining 2 tablespoons butter and add the remaining garlic. Cook 2 minutes, stirring constantly. Do not let the garlic brown. Add the fresh cilantro leaves and toss to coat. Add the whipping cream. Increase the heat. Reduce liquid until the cream starts to thicken. Add the feta cheese and stir until melted. Return the scallops and any accumulated juices to the skillet and cook just long enough to heat through.
Toss a small amount of the sauce with the cooked pasta. Arrange the pasta on 4 serving plates. Top each with an equal amount of the scallops and sauce.
Serves 4.

SPINACH PASTA with WALNUT SAUCE

Here is one of those seemingly endless pasta variations we mentioned earlier! The delicate Spinach Pasta and rich Walnut Sauce are sure to be a winner at your dinner table! We generally serve this with lightly seasoned chicken breasts.

1 1/2 cups white flour
2 ounces frozen spinach, thawed and squeezed dry
1/4 teaspoon salt
4 teaspoons olive oil
1 egg, beaten
2-4 tablespoons cold water
1 recipe Walnut Sauce {recipe follows}

With the exception of adding the spinach to the flour and salt, prepare the Spinach Pasta in the same manner as the Jalapeno Pasta.

WALNUT SAUCE

1/2 cup butter
1 small garlic clove, minced
1 cup finely ground toasted walnuts {about 4 ounces}
2 cups whipping cream
1/2 teaspoon lemon juice
1/4 teaspoon freshly ground pepper
1/4 teaspoon freshly ground nutmeg
Dash salt

Melt the butter in a skillet and add the garlic. Cook, stirring constantly, until the garlic starts to soften, about 3 minutes. Add the ground walnuts, whipping cream, and lemon juice to the pan. Raise the heat and simmer, stirring often, until it starts to thicken. When thickened, remove from the heat and add the pepper, nutmeg, and dash of salt. Mix well. Makes 2 1/4 cups sauce. Toss with the Spinach Pasta and serve.
Serves 4-6.

HOMEMADE PASTA

Pasta, with seemingly endless variations, provides a great accent to a memorable dinner. When you start with a homemade pasta, it takes little else to complete a meal.

1 1/2 cups white flour
1/4 teaspoon salt
4 teaspoons olive oil
2 eggs, beaten
2-4 tablespoons cold water

Combine the flour and salt in the work bowl of a food processor and pulse a couple of times. Add the olive oil and eggs. Process until well blended. With the machine running, add the cold water 1 tablespoon at a time until the dough holds together and forms a ball. Knead in the processor 30 seconds. See Jalapeno Pasta recipe, below, for instructions on rolling out and cooking pasta.
Serves 4-6.

Sesame Pasta: Add 1 tablespoon toasted sesame seeds to the flour. Use 2 teaspoons sesame oil and 2 teaspoons vegetable oil as a substitute for the olive oil. Proceed as above. Sesame pasta nicely complements Marinated Pork Tenderloin or Spicy Teriyaki Chicken.

JALAPENO PASTA

A pasta with a wonderfully distinct flavor! It was developed to accompany the Scallops in Feta Cream Sauce. It is also a heavenly addition to a summer pasta salad.

1/4 cup fresh cilantro leaves
3 good-sized jalapeno peppers, cut in 1/4's and seeded
2 eggs, beaten
1 tablespoon olive oil
2 cups white flour
1/4 teaspoon salt
1-2 tablespoons cold water {if needed}

Place the cilantro in the work bowl of a food processor and pulse 3-4 times. With the machine running, drop in the jalapeno pieces and process until chopped. Add the eggs and olive oil. Pulse until combined. Scrape down the sides of the work bowl. Combine the flour and salt. Add and process until the mixture forms a ball, adding the water, if necessary, 1 tablespoon at a time. Knead in the work bowl for 30 seconds.

By hand: Divide the dough into 2 pieces and cover with a towel. Using one piece of dough at a time, place on a floured board and flatten into a rectangle about 1" thick. Using a heavy rolling pin, roll and turn the dough until it is paper thin. If the dough sticks at any time, lift it and sprinkle some flour on the work surface. Lightly dust the rolled pasta with flour and let it rest for about 10 minutes. Gently roll the sheet of pasta up and cut it to the desired width with a sharp knife. Repeat the process with the remaining dough.

By pasta machine: Divide the dough into 3 equal pieces and cover with a towel. Set the rollers of the pasta machine as far apart as possible. Feed the dough, using one piece at a time, through the first setting 3-4 times. Set the rollers down a notch and feed the dough through 2 times. Continue in this manner until you have reached the fourth notch-dusting the pasta with flour if it seems at all sticky. Cut the pasta with the desired blade of the machine.

To cook: Drop the pasta into a pot of rapidly boiling, salted water. Cook 5-10 minutes, until just tender. Drain and toss with the sauce of your choice.