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

Creamy Lemon Pasta with Scallops & Tarragon

The Dough Team
Course Main Course
Servings 4


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


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.
Wine Category Chardonnay
Dough Wines

Welcome to
dough wines

You must be 21+ years of age to enter this website.

Please enjoy dough wines responsibly.

I agree that I am of legal drinking age.