Considering how little cooking I do when I’m by myself, it’s a pretty big deal when I take the time to look up a recipe and prepare a whole new dish—and it’s especially worthy of note when I not only manage not to screw up the recipe but actually make something I feel like eating again and again. Since I’ve had Tarragon and Lime Scallops with Tomato Spagettini for the third time in two week now, I thought I’d pass on my latest addiction by sharing the recipe.
3/4 lb uncooked spagettini or angel-hair pasta
1 1/2 lb bay scallops or quartered sea scallops
2 tablespoons unsalted butter
2 tablespoons olive oil
2-3 diced tomatoes
1 clove fresh garlic, finely chopped
3 tablespoons fresh lime juice, or to taste
1/4 cup red wine, or to taste
2 tablespoons chopped fresh tarragon
Cook pasta in boiling salted water until al dente. Drain pasta in a colander and set aside. While pasta is cooking, sauté garlic then add chopped tomatoes, a splash of red wine and salt & pepper to taste. Let simmer while you prepare the scallops; heat remaining butter and olive oil in a nonstick skillet over medium-high heat and sauté scallops until golden on both sides. Stir in lime juice and tarragon. In a large bowl, combine the pasta, tomato sauce and scallop mixture. Add salt & pepper to taste and more tarragon as a garnish.
Serves 4. Prep time: 20 mins.
I originally found this Tarragon Lime Bay Scallops recipe on Epicurious.com, one of my favorite sites which features recipes from Gourmet and Bon Appétit magazines. It seemed a bit bland to me but one helpful reviewer known as This recipe is one fork if you follow the original directions. 4 forks if you follow these directions”. All I can say is thanks to the New York Cook.