Creamy Lemon Pasta with Scallops & Tarragon
From a few simple ingredients, with careful nurturing, you can create something that rises, and changes.
To inspire your cooking, here is a recipe we think is a perfect pairing for Dough Chardonnay. Dough can take many forms, and whether the star of the dish or a special component, we think it’s worth showcasing
PAIRS WITH dough chardonnay
The creamy, crisp palate of Dough Chardonnay pairs great with this rich, lemon-scented pasta and scallops dish.
Creamy Lemon Pasta with Scallops & Tarragon
Ingredients
The Pasta
- 1 pound of your favorite fresh pasta dough rolled out into thin sheets
- All-purpose flour for dusting
The Sauce
- 3 tablespoons unsalted butter
- 1/3 cup diced shallots
- 2 cloves garlic minced
- A pinch red pepper flakes
- 1/2 cup dry white wine
- 2 sprigs tarragon
- 1 1/2 cups heavy cream
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice plus more as needed
- 1/2 teaspoon kosher salt
- A pinch freshly ground black pepper
To Finish & Assemble
- 1 pound sustainably-sourced wild sea scallops
- kosher salt and freshly ground black pepper as needed
- 3 tablespoons olive oil
- 3 tablespoons chopped tarragon leaves plus more for garnish
Instructions
To make the pasta:
- Line a sheet pan with parchment paper.
- Lightly dust your work surface and the pasta sheets with flour.
- Cut the pasta sheets into thin, even noodles that are about 12 inches long and ¼-inch wide. (Keep any dough that you aren’t working with covered with plastic wrap.)
- Toss the noodles with a bit more flour, gather into loose mounds, and place on the prepared sheet pan.
- Cover the noodles with plastic wrap, and set aside while you make the sauce.
To make the sauce:
- In a medium saucepan, melt the butter over medium-high heat until hot and foamy.
- Add the shallots, and cook until soft and translucent, about 3 minutes.
- Stir in the garlic and red pepper flakes, and cook until aromatic, about 30 seconds.
- Add the wine, along with the tarragon sprigs.
- Bring to a boil, then reduce the heat to medium, and simmer until the liquid has mostly reduced, about 7 minutes.
- Remove and discard the tarragon sprigs.
- Stir in the cream and return to a simmer.
- Reduce the heat to low, cover slightly, and cook until thickened slightly, about 10 minutes.
- Remove from the heat, stir in the lemon zest and juice, and season with salt and pepper.
- Set aside, and keep warm.
To make the scallops & pasta:
- Bring a pot of salted water to a boil.
- Blot the scallops dry with a paper towel, and season with a generous pinch of salt and a few grinds of black pepper.
- Warm the olive oil in a large nonstick skillet over medium-high heat.
- When the oil is shimmering hot, add the scallops, and sear until golden brown on the first side, 2 to 3 minutes.
- Flip the scallops, and cook until firm and cooked through, another minute or 2.
- Set aside, and keep warm.
- Cook the pasta in the boiling water until just al dente, about 2 minutes.
- Drain the pasta, reserving ½ cup of the cooking water.
To finish & serve:
- Return the pasta to the pot, and add the cream sauce along with a splash of pasta water.
- Briefly cook over medium-high heat, tossing to coat the noodles with sauce, another minute or 2. (Add another splash of the pasta water to loosen, if needed.)
- Taste and adjust seasoning with more salt, pepper, and lemon juice, if needed.
- Add the chopped tarragon leaves, and toss until combined.
- Transfer the pasta to serving plates, and top with the scallops. Garnish with more tarragon, and serve warm.