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Creamy Lemon Pasta with Scallops & Tarragon

Creamy Lemon Pasta with Scallops & Tarragon

The Dough Team
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Course Main Course
Servings 4

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.
Wine Category Chardonnay