Scallop Pappardelle with Lemon Shallot Tarragon Sauce

Scallop Pappardelle with Lemon Shallot Tarragon Sauce is a light dish celebrating fresh citrus and herbs with nutty browned sea scallops.

I love this time in Spring where the herbs are fresh and plentiful. They can take a simple dish and add a certain elegance. Tarragon has always been my favorite herb to pair with seafood. It’s fresh, yet it’s sweet with a slight taste of anise. Paired with seared sea scallops in a lemon shallot sauce, it’s the perfect Spring garden meal for your next weeknight gathering.

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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.

Course Main Course

Cuisine Pasta, PNW, Seafood

Keyword cooking with herbs, seared scallops, spring pasta

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

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