If you’re craving a dish that perfectly balances smoky heat with fresh, zesty brightness, look no further than this Chipotle Lemon Tarragon Scallops with Angel Hair Pasta Recipe. It’s a delightful symphony of tender scallops seared to golden perfection, elevated by the vibrant notes of lemon and aromatic tarragon, all tossed with silky angel hair pasta and a punchy adobo sauce. Whether you’re impressing dinner guests or treating yourself to a special meal, this recipe delivers bold flavors with elegant simplicity that feels like a restaurant-quality experience right in your own kitchen.
Ingredients You’ll Need
Don’t let the short ingredient list fool you—each component in this recipe plays an essential role in creating a harmonious blend of textures, flavors, and colors that make this dish shine. From the succulent scallops to the fresh herbs and creamy parmesan, every item adds a unique touch you won’t want to skip.
- 10-12 large scallops: The star of the dish, they bring tender, buttery sweetness that swims beautifully in the rich sauce.
- Salt & pepper (to taste): The simplest seasoning that enhances the natural flavor of the scallops.
- 3 tablespoons butter (divided): Adds luscious creaminess and helps achieve a golden sear on the scallops.
- 1 tablespoon olive oil: Provides the perfect base for searing without burning, complementing the butter’s richness.
- 8 ounces uncooked capellini (angel hair pasta): Delicate and quick-cooking, it soaks up the sauce elegantly.
- 2 tablespoons adobo sauce: Brings smoky, spicy depth—adjustable to your heat preference.
- 1 tablespoon fresh tarragon (chopped): Offers an aromatic, slightly anise-like flavor that brightens the dish.
- Juice from 1 lemon: Injects a fresh, tangy brightness that cuts through the creamy and smoky notes.
- 1 cup freshly grated parmesan cheese: Adds a savory, nutty richness that ties all the flavors together.
- Cream (optional): Use about 1/4 cup to add silky smoothness—totally up to how creamy you want your sauce.
- Fresh parsley (chopped, optional): For a burst of color and fresh herbaceous finish when serving.
How to Make Chipotle Lemon Tarragon Scallops with Angel Hair Pasta Recipe
Step 1: Prepare the Scallops
Start by washing your scallops and trimming any side muscle if needed—most grocery store varieties come prepared, but double-check. Pat them thoroughly dry with paper towels; this step is crucial to achieve a perfect golden sear. Season each scallop with salt and pepper right before cooking to let the simple seasoning enhance their natural sweetness.
Step 2: Prep Your Aromatics and Cheese
While the scallops rest, chop fresh tarragon, grate your parmesan, squeeze your lemon juice, and, if you want, chop some parsley for a beautiful garnish later. Having these ready saves time and lets you seamlessly move through the cooking process without scrambling.
Step 3: Boil the Pasta Water
Bring a large pot of salted water to a rolling boil for your angel hair pasta. Since capellini cooks in just a few minutes, it’s best to start this step close to when your scallops and sauce are nearly finished, so everything comes together piping hot and fresh.
Step 4: Sear the Scallops
Heat a skillet over medium-high heat until very hot—this is your secret for a beautiful crust. Add olive oil and 1 tablespoon of butter. Place the scallops in the pan, spaced apart, and sear for about 2 minutes on each side until a stunning golden crust forms. Remove them carefully and tent with foil to stay warm while you make the sauce.
Step 5: Cook the Pasta
Drop your angel hair pasta into the boiling water and keep a close eye—it cooks very quickly! Strain once al dente, reserving about 1/4 cup of the pasta water to help marry the sauce and pasta later.
Step 6: Make the Sauce
Discard the scallop grease from the skillet and return it to medium heat. Melt the remaining 2 tablespoons of butter, then whisk in the adobo sauce, chopped tarragon, and fresh lemon juice. This smoky, herbaceous sauce will infuse the pasta and scallops with incredible flavor.
Step 7: Combine and Toss
Add the cooked pasta, reserved pasta water, freshly grated parmesan, seared scallops, and cream (if using) directly into the skillet with the sauce. Gently toss everything together so the sauce clings to every strand of pasta and each scallop is coated in that luscious flavor. Serve immediately and sprinkle with freshly chopped parsley for a pop of color and freshness.
How to Serve Chipotle Lemon Tarragon Scallops with Angel Hair Pasta Recipe
Garnishes
A simple sprinkle of fresh parsley adds a brilliant green contrast and a touch of herbaceous brightness that complements the smoky and creamy flavors perfectly. A thin lemon wheel or zest can also be charming for extra zest and elegance.
Side Dishes
This dish pairs wonderfully with light, refreshing sides such as a crisp arugula salad dressed in lemon vinaigrette or blanched asparagus tossed with a drizzle of olive oil and sea salt. These sides balance the richness of the chipotle and butter without overpowering the scallops.
Creative Ways to Present
For a dinner party, consider plating each serving on a warmed shallow bowl, twirling the angel hair pasta neatly in the center, then placing scallops on top like jewels. A drizzle of extra adobo sauce or a small dollop of cream on the side can be a stunning finishing touch. Adding edible flowers or microgreens elevates the presentation with a gourmet flair.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep the scallops and pasta together to allow the flavors to meld, but know the scallops might become slightly firmer after reheating.
Freezing
This dish is best enjoyed fresh, as the delicate texture of scallops and pasta can change when frozen. If necessary, freeze only the pasta without scallops for up to a month, then prepare fresh scallops on the day you plan to serve.
Reheating
Warm leftovers gently in a skillet over low heat, adding a splash of cream or reserved pasta water to help loosen the sauce and avoid drying out the scallops. Microwave reheating is possible but not ideal, as it can toughen the seafood and pasta texture.
FAQs
Can I use frozen scallops for the Chipotle Lemon Tarragon Scallops with Angel Hair Pasta Recipe?
Absolutely! Just make sure to thaw them thoroughly in the fridge overnight and pat them dry before cooking to achieve the best sear and texture. Fresh scallops are ideal but good-quality frozen ones work well too.
How spicy is this Chipotle Lemon Tarragon Scallops with Angel Hair Pasta Recipe?
The spice level is adjustable by the amount of adobo sauce you add. Start with less if you’re sensitive to heat and add more as desired. The lemon and cream help balance the spice beautifully.
Can I substitute the angel hair pasta with another type?
Yes! Thin spaghetti or even linguine will work nicely though angel hair is preferred for its delicate texture that absorbs the sauce well without overpowering the scallops.
Is the cream necessary in this recipe?
Cream is optional and mainly adds a silkier texture and mellows the heat. You can skip it entirely for a lighter dish or adjust the amount to your taste preference.
How do I know when scallops are perfectly cooked?
Scallops cook very quickly—about 2 minutes per side on medium-high heat. They’re done when they turn opaque with a golden crust outside but still tender and slightly springy inside. Overcooking makes them rubbery, so keep a close eye!
Final Thoughts
This Chipotle Lemon Tarragon Scallops with Angel Hair Pasta Recipe is a delicious way to elevate a simple weeknight dinner into something truly memorable. Its marriage of smoky spice, fresh lemon brightness, and tender seafood wrapped in creamy parmesan sauce makes every bite a joy. I encourage you to try it soon—you’ll be amazed at how effortlessly impressive and satisfying this dish is!
Print
Chipotle Lemon Tarragon Scallops with Angel Hair Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Chipotle Lemon Tarragon Scallops with Angel Hair Pasta recipe offers a delightful blend of smoky chipotle heat, fresh lemon brightness, and aromatic tarragon, perfectly complementing tender seared scallops and delicate angel hair pasta. Ready in just 20 minutes, it’s an elegant yet quick dish ideal for a sophisticated weeknight dinner or special occasion.
Ingredients
Seafood
- 10–12 large scallops
- Salt & pepper (to taste)
Cooking Fats
- 3 tablespoons butter (divided)
- 1 tablespoon olive oil
Pasta
- 8 ounces uncooked capellini (angel hair pasta)
Sauce & Flavorings
- 2 tablespoons adobo sauce (or to taste)
- 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
Garnish
- Fresh parsley (chopped, optional)
Instructions
- Prepare Scallops: Wash scallops and trim the side muscle if present (usually pre-removed). Pat thoroughly dry with paper towels, then season both sides generously with salt and pepper.
- Prep Aromatics and Garnish: Chop fresh tarragon and parsley (optional). Grate fresh Parmesan cheese, and juice the lemon. Set these aside for easy access during cooking.
- Boil Water for Pasta: Bring a large pot of salted water to a boil, but do not cook the pasta until just before serving as capellini cooks quickly.
- Sear Scallops: Heat a skillet over medium-high heat until very hot. Add olive oil and 1 tablespoon of butter. Place scallops in the pan and sear without moving them for 2 minutes per side until they develop a golden crust. Remove from heat, transfer scallops to a plate, and tent with foil to keep warm.
- Cook Pasta: Add capellini to the boiling water and cook until al dente, following package instructions (typically 3-5 minutes).
- Make Sauce: Discard all browned bits and excess fat from the skillet. Return skillet to medium heat and melt the remaining 2 tablespoons butter. Stir in adobo sauce, chopped tarragon, and fresh lemon juice, allowing the flavors to meld for a minute.
- Combine and Serve: Once pasta is cooked, reserve 1/4 cup of pasta water, then drain the pasta. Add pasta, reserved water, Parmesan cheese, seared scallops, and optional cream to the skillet. Toss gently to combine and heat through. Serve immediately garnished with freshly chopped parsley if desired.
Notes
- Ensure scallops are thoroughly dried before searing to achieve a perfect golden crust.
- Adjust the amount of adobo sauce depending on desired spice level; you can add chipotle peppers for extra heat.
- Be careful not to overcook capellini as it cooks rapidly and can become mushy.
- Optional cream adds a richer, silkier sauce but can be omitted for a lighter dish.
- Fresh tarragon is preferred for its unique flavor, but dried tarragon can be used in a pinch (use half the amount).
- Use freshly grated Parmesan for best flavor and smoother melting.
- Serving parsley for garnish adds fresh color and a bright herbal note.
