Chipotle Lemon Tarragon Scallops with Angel Hair Pasta

Name: Chipotle Lemon Tarragon Scallops with Angel Hair Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 serving
Ingredients: 10-12 large scallops; salt & pepper; 3 tablespoons butter; 1 tablespoon olive oil; 8 ounces uncooked capellini (angel hair pasta); 2 tablespoons adobo sauce (or to taste.. you can add the peppers as well if you want lots of spice); 1 tablespoon fresh tarragon; Juice from 1 lemon; 1 cup freshly grated Parmesan cheese; Cream (optional); fresh parsley

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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2
Course
Main Course
Cuisine
American

Chipotle Lemon Tarragon Scallops with Angel Hair Pasta

Nina Acevedo

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Chipotle lemon tarragon scallops with angel hair pasta is a great choice for a dinner party or date night. Ready in less than 30 minutes!

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Ingredients

Servings

10-12 large scallops
salt & pepper to taste
3 tablespoons butter divided
1 tablespoon olive oil
8 ounces uncooked capellini (angel hair pasta)
2 tablespoons adobo sauce (or to taste.. you can add the peppers as well if you want lots of spice)
1 tablespoon fresh tarragon chopped
Juice from 1 lemon
1 cup freshly grated Parmesan cheese
Cream (optional) start with 1/4 cup and increase if needed
fresh parsley chopped (optional)

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Instructions

Wash scallops and trim the side muscle off them if need be (most grocery store scallops come with this already removed). Pat the scallops dry with paper towel (do this thoroughly). Sprinkle scallops with salt and pepper.
Prepare the tarragon, lemon, parmesan cheese, and parsley (optional).
Boil a large pot of salted water for the capellini. Keep in mind it only takes a few minutes to cook, so watch it carefully. I'd suggest not cooking the pasta until you're almost ready to serve.
Meanwhile, heat a skillet on medium-high heat for a few minutes until it's very hot. Add the olive oil and 1 tablespoon of butter. Add the scallops and sear them for 2 minutes on each side. Remove pan from heat and put scallops onto a plate. Place a piece of foil over top of them to keep them warm while you make the sauce.
Now is a good point to put the capellini in the water.
Discard the grease from the skillet and return it to the stove (medium heat). Melt the rest of the butter and add the adobo sauce, tarragon, and lemon juice to the skillet.
Once the pasta is cooked, reserve 1/4 cup of the water, and then drain the pasta. Add pasta, pasta water, parmesan cheese, scallops, and cream (optional) to the skillet. Toss it all together gently and serve immediately with a sprinkling of freshly chopped parsley if desired.