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1
Place the scallops in a bowl and sprinkle with the olive oil, saffron and one-half tablespoon tarragon leaves.
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2
Mix thoroughly and set aside.
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3
Preheat broiler.
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4
Slice the pepper into thin strips, discarding the seeds.
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5
Place the strips inside up on foil paper and broil until the skins are charred.
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6
Place in a closed paper bag for a few minutes, then remove the skins.
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7
Place the pepper strips in a blender and puree.
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8
If you need to add liquid to obtain a puree, add some of the white wine.
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9
Meanwhile, put six quarts salted water on to boil for the capellini.
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10
In a heavy skillet, soften the shallots in the vegetable oil.
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11
Sautethe scallops briefly (about two minutes) and remove them with a slotted spoon.
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12
Keep warm.
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13
Add the white wine and the pepper puree to the pan.
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14
Reduce until the sauce has thickened.
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15
Season with salt and pepper to taste.
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16
Meanwhile, cook the capellini until al dente (about three minutes).
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17
Drain and place in a heated bowl.
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18
Add the butter and toss so that the strands do not stick together.
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19
Return the scallops to the sauce, heat through and sprinkle with remaining tarragon.
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20
Place the mixture on top of the capellini and serve.
