Baked Mostaccioli with Scallops and Chili Peppers
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
2 Serrano peppers, chopped
2 jalapeno peppers, chopped
1 lb. bay scallops
6-8 Roma tomatoes, chopped
1 large white onion, chopped
2 small potatoes, chopped
1 oz fresh basil leaves, chopped
2 cups mostaccioli noodles
8-10 oz Monterey Jack cheese, shredded
4 Tbsp olive oil
In a sauté pan, cook 1 tablespoon olive oil with the onion and potatoes about 5 minutes or until onion is translucent.Add tomatoes, peppers, basil and 3 tablespoons olive oil. Reduce heat to low and simmer about 15 minutes.
Meanwhile, boil mostaccioli noodles according to directions (about 10 minutes) and then drain.
Preheat oven to 350 degrees. Mix scallops into sauce and simmer about 2 minutes. Transfer sauce mixture and noodles to a baking dish.Top with Monterey Jack cheese. Bake for 30 minutes.