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.
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.
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