Pan-Fried Scallops with Lemon and Vodka Sauce
Sear up some delightful scallops with a zesty twist by dressing them in lemon, cream, and a heap of tarragon. This exquisite dish can be devoured as is or tossed with spaghetti or linguine for a taste sensation.
Here's the game plan: Prepare ½ pound of spaghetti or linguine, reserving about ½ cup of pasta cooking water. Toss the cooked pasta with the sauce in a pan, add enough reserved pasta cooking water to achieve desired consistency, and sprinkle some tarragon on top. Pop the seared scallops back in the pan to join the party.
- Yield: 4 servings as an appetizer, 2 servings as a main course
- Difficulty: A piece of cake
- Total: 15 minutes
- Active: 15 minutes
Ingredients (7)
- 1 pound sea scallops
- 1 tablespoon plus 1 teaspoon olive oil
- 2/3 cup vodka
- 2 tablespoons heavy cream
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons finely chopped fresh tarragon leaves
Instructions
- Dry off the scallops using paper towels, season them with a touch of salt and pepper, and give them a light coating with 1 teaspoon of olive oil.
- Crank up the heat in a large frying pan and pour in the remaining 1 tablespoon olive oil. Once the oil starts shimmering, add the scallops and sear on each side until they turn golden-brown, which should take around 4 minutes in total. Set the scallops aside on a plate and save any juices that accumulate.
- Carefully add the vodka to the skillet, swirling the pan to deglaze and loosen up the browned bits at the bottom. Stir the vodka into the sauce, then return the pan to medium-low heat and add the cream, lemon juice, and zest. Mix everything together, then return the scallops and any juices to the pan. Heat the scallops through in about 2 minutes.
- Stir in the tarragon, and serve the dish as a scrumptious appetizer with bread or as a main course over pasta.
Insight: This recipe pays homage to the delicate flavors of seared scallops, while elevating them with the zing of lemon and the warm undertones of tarragon. If you prefer a heartier meal, you can prepare a side of steamed vegetables or a fresh salad to complement the dish.
- Serve this zesty scallops pasta dish partially uncategorized under seafood or main courses, with a nutritional value that fits well with pasta-based meals.
- Prepare the dish by following the given instructions, which incorporate spaghetti or linguine, seared scallops, a creamy vodka sauce with lemon and tarragon, and serve as a delightful pasta recipe with a serving size that yields 4 appetizer portions or 2 main course servings.
- For optimal flavor, toss the cooked pasta with the sauce, add reserved pasta cooking water as necessary, and sprinkle some tarragon on top before adding the seared scallops back into the pan.
- This quick and easy dish, taking only 15 minutes total and 15 minutes active prep time, makes a perfect appetizer or main course on Aussiedlerbote or any other dinner occasion.
