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Chipotle lemon tarragon scallops with angel hair pasta is a great choice for a dinner party or date night. Ready in less than 30 minutes!

white bowl with chipotle lemon tarragon scallops with angel hair pasta

The key to cooking scallops is ensuring the pan is really hot so you get a good sear (and don’t move them around the pan). These large scallops only need to be cooked for two minutes on each side. Overcooked scallops are rubbery, so don’t be tempted to cook them for much longer.

The way the recipe is written, this dish is somewhat spicy, but it’s nothing even I can’t handle. I used the adobo sauce without adding any of the chili peppers. Yes, I’m a wuss.

The good news is that if you like it hot, you can add that whole can of peppers if you want 🙂 A little kick is good enough for me.

close-up of bowl with chipotle tarragon scallops with angel hair pasta

A splash of cream would work well in this recipe, but it’s definitely not necessary. You could also skip the pasta if you just want some scallops in yummy sauce.

The world is your oyster scallop.

Other seafood recipes you’ll enjoy:

chipotle tarragon lemon scallops with angel hair pasta in a bowl

I hope you’ll give these chipotle scallops a try!

Chipotle lemon tarragon scallops with angel hair pasta is a great choice for a dinner party or date night. Ready in less than 30 minutes!
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Chipotle Lemon Tarragon Scallops with Angel Hair Pasta

Chipotle lemon tarragon scallops with angel hair pasta is a great choice for a dinner party or date night. Ready in less than 30 minutes!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 2

Ingredients 

  • 10-12 large scallops
  • Salt & pepper to taste
  • 3 tablespoons butter divided
  • 1 tablespoon olive oil
  • 8 ounces uncooked capellini (angel hair pasta)
  • 2 tablespoons adobo sauce (or to taste.. you can add the peppers as well if you want lots of spice)
  • 1 tablespoon fresh tarragon chopped
  • Juice from 1 lemon
  • 1 cup freshly grated parmesan cheese
  • Cream (optional) start with 1/4 cup and increase if needed
  • Fresh parsley chopped (optional)

Instructions 

  • Wash scallops and trim the side muscle off them if need be (most grocery store scallops come with this already removed). Pat the scallops dry with paper towel (do this thoroughly). Sprinkle scallops with salt and pepper.
  • Prepare the tarragon, lemon, parmesan cheese, and parsley (optional).
  • Boil a large pot of salted water for the capellini. Keep in mind it only takes a few minutes to cook, so watch it carefully. I'd suggest not cooking the pasta until you're almost ready to serve.
  • Meanwhile, heat a skillet on medium-high heat for a few minutes until it's very hot. Add the olive oil and 1 tablespoon of butter. Add the scallops and sear them for 2 minutes on each side. Remove pan from heat and put scallops onto a plate. Place a piece of foil over top of them to keep them warm while you make the sauce.
  • Now is a good point to put the capellini in the water.
  • Discard the grease from the skillet and return it to the stove (medium heat). Melt the rest of the butter and add the adobo sauce, tarragon, and lemon juice to the skillet.
  • Once the pasta is cooked, reserve 1/4 cup of the water, and then drain the pasta. Add pasta, pasta water, parmesan cheese, scallops, and cream (optional) to the skillet. Toss it all together gently and serve immediately with a sprinkling of freshly chopped parsley if desired.

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Hi! Iā€™m Natasha.

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6 Comments

  1. Mmm scallops. I could eat them with anything! This looks great and easy. Thanks for sharing! Question – how long can scallops keep if there are some left over?

  2. The combination sounds surprising! I like the idea. Pitty my wife is alergic to them… I barely have a chance to eat them … how sad is that :)maybe I should cook her some fish

    1. Thanks! Yeah, I was in a creative mood I guess… the combo seemed to work, though! That’s too bad. Make them when she isn’t home šŸ˜‰

  3. This looks amazing! I wouldn’t have thought to pair chipotle and lemon, but it sounds mouthwatering. Wonderful pictures, too!