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
Scale
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.
