TARRAGON LIME BAY SCALLOPS

TARRAGON LIME BAY SCALLOPS image

Number Of Ingredients 5

3/4 lb dried angel-hair pasta (capelli d'angelo)1 1/2 lb bay scallops or quartered sea scallops
tough muscle removed from side of each if necessary3 tablespoons butter3T margarinered onions & chopped
fresh garlicchopped tomatoes.A splash of red wine.3 tablespoons fresh lime juice
or to taste2 tablespoons finely chopped fresh tarragon
or to taste

Steps:

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/4 cup cooking water, then drain pasta in a colander.While pasta is cooking, pat scallops dry and season with salt and pepper. Heat ½ oil & 1 ½ butter over moderately high heat until foam subsides. Saute red onions until translucent. Add finely chopped, fresh garlic, tarragon. Sear/mix scallops until opaque. about 3 minutes. Transfer with a slotted spoon to a bowl. Cook remaining scallops in remaining 3 T marg. and butter in same manner. Add chopped tomatoes. A splash of red wine. Salt & Pepper Return first batch of scallops to skillet and stir in lime juice and tarragon.Toss pasta in a bowl with half of scallops and 1/4 cup pasta cooking water. Top pasta with remaining scallops and sauce and season with salt and pepper Add more tarragon as a garnish.