Creamy Lemon Pasta with Scallops & Tarragon
This Creamy Lemon Pasta with Scallops & Tarragon pairs great with Dough Chardonnay.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at doughwines.com.
Cooking tools:
- Baking sheet
- Parchment paper
- Plastic wrap
- Rolling pin
- Bench scraper
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Saucepan
- Pot
- Nonstick skillet
- Wooden spoon
- Tongs
- Colander
- Paper towel
- Microplane
- Lemon juicer
- Kitchen timer
- Stove
- Oven
- Mixing bowl
- Spatula
- Ladle
- Serving platter
- Whisk
Ingredients
- 1 pound of your favorite fresh pasta dough (rolled out into thin sheets)
- All-purpose flour (for dusting)
- 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
- 1 pound sustainably-sourced wild sea scallops
- kosher salt
- freshly ground black pepper
- 3 tablespoons olive oil
- 3 tablespoons chopped tarragon leaves (plus more for garnish)
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