Fettuccine with Scallops & Lemon-Tarragon Butter

Kick your pasta night up a notch with fresh scallops and a garlicky white-wine sauce.
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Fettuccine with Scallops & Lemon-Tarragon Butter

Recipe by Sarah Tenaglia

Start to Finish: 30 minutes

Servings: 4


  • 4 tbsp. butter

  • 2 cloves garlic, finely chopped

  • 1/2 cup dry white wine 

  • 16 medium scallops (1 lb.)

  • 1 tbsp. canola oil

  • 12 oz. fettuccine, cooked

  • 3 tbsp. each chopped fresh flat-leaf parsley and tarragon

  • 1 tbsp. lemon zest


In large skillet, cook butter over medium, swirling pan, until golden brown, 4 to 5 minutes. Add garlic and wine. Cook for 2 minutes. In medium skillet, cook scallops in oil over high for 3 minutes. Turn scallops. Add 3 tbsp. of browned butter. Baste for 2 minutes. Add pasta, herbs, and lemon zest to large skillet. Toss until coated; season. Top pasta with scallops and pan drippings.