Tarragon Lime Bay Scallops Over Angel-Hair Pasta

1. 1

   Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.

2. 2

   Reserve 1/4 cup cooking water, then drain pasta in a colander.

3. 3

   While pasta is cooking, pat scallops dry and season with salt and pepper.

4. 4

   Heat 3 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then saute half of scallops, stirring, until golden, about 3 minutes.

5. 5

   Transfer with a slotted spoon to a bowl.

6. 6

   Cook remaining scallops in remaining 3 tablespoons butter in same manner.

7. 7

   Return first batch of scallops to skillet and stir in lime juice and tarragon.

8. 8

   Toss pasta in a bowl with half of scallops and 1/4 cup pasta cooking water.

9. 9

   Top pasta with remaining scallops and sauce and season with salt and pepper.

* Per serving · 4 servings · Values may vary.