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Scallop Pappardelle with Lemon, Shallot Tarragon Sauce

Seared scallops get twirled up in a light lemon shallot cream sauce accented with fresh tarragon and served with pappardelle noodles.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Pasta, PNW, Seafood
Keyword: cooking with herbs, seared scallops, spring pasta
Servings: 4

Ingredients

Scallops:

  • 15 sea scallops patted dry
  • 2 tbsp butter
  • 2 tbsp olive oil

Lemon, Shallot, Tarragon Sauce:

  • ½ cup butter
  • ½ cup cream
  • 1 large shallot 2-3 tbsp, diced
  • 3 sprigs tarragon stem removed
  • salt and pepper
  • Zest of 1 lemon
  • ½ cup fresh grated parmesan

Pappardelle:

  • 1 lb pappardelle pasta cooked to directions on package

Instructions

Scallops:

  • In a large heavy bottom pan, melt 1 tbsp olive oil and 1 tbsp butter over medium high heat.
  • Salt scallops and add half to pan
  • Sear, without moving, until browned on bottom. Flip over and do the same to other side.
  • Set aside in bowl.
  • Clean pan and do the same for the rest of the scallops

Lemon, Shallot, Tarragon Sauce:

  • In a medium saucepan over medium low heat, melt butter
  • Add shallot and cook for 1-2 minutes
  • Add cream, tarragon, salt, pepper and lemon zest, turn heat to low

Pappardelle:

  • In a large saute pan, add pasta
  • Add sauce and toss to coat
  • Add scallops, top with parmesan and lemon