Lime Tarragon Scallops on Angel Hair Pasta


1 ½ lbs. bay scallops or sea scallops cut in quarters, patted dry

1 bunch tarragon to make ½ cup

1 ½ limes to make 4 TBS lime juice

1 shallot

3/4 lb. capellini or angel hair pasta

6 tablespoons (at least) of butter

16 manila clams


Serves 4 as main course. Could serve 6-8 as appetizer.


Boil a big pot of water for the pasta.

Prepare the scallops. Wash the clams. Juice the limes. Wash, strip, chop the tarragon.

Cook the pasta. When it's ready, drain it and reserve some of the pasta water. Or drain very loosely by scooping up from the pot.

Melt 3 TBS butter in saute pan. Add shallots and half the scallops. Saute quickly til translucence is lost. Remove from pan. Add remaining 3 TBS butter and the rest of the scallops and the clams.

When the second batch is ready, add the first back to the pan, with the lime juice and the chopped tarragon. Salt and pepper to taste. Add the drained pasta and 1/4 cup of the pasta cooking water or the loosely drained pasta, and swirl in pan to absorb the sauce. Serve immediately.


Adapted from Gourmet Magazine, July 2002.