Pan-Seared Scallops with Dijon-Tarragon Penne

Celebrate scallop season with another unforgettable dish inspired by the elegance of a modern French brasserie. Succulent, perfectly seared sea scallops are paired with delicate pasta tossed in a velvety Dijon-tarragon cream sauce, creating a harmonious balance of rich flavor, fresh herbs, and refined textures.

Whether you are planning an intimate date night or simply looking to elevate your midweek dinner, this recipe delivers a restaurant-quality experience with surprisingly simple techniques. Fresh tarragon brightens the creamy sauce, while a touch of Espelette pepper adds gentle warmth, bringing every bite together in perfect balance.

Recipe Snapshot

🍽 Serves: 2 🔥 Calories: 540 per serving 💪 Protein: 28g 🍞 Carbohydrates: 62g 🥑 Fat: 22g ⏱ Prep Time: 15 minutes 🍳 Cook Time: 25 minutes

Ingredients

Pan-Seared Sea Scallops

• 6 large sea scallops, side muscle removed (sub: large shrimp)
• 1 tbsp clarified butter (sub: grapeseed oil)
• ¼ tsp kosher salt (sub: sea salt)
• ⅛ tsp white pepper (sub: black pepper)

Dijon-Tarragon Penne

• 8 oz penne pasta (sub: fusilli)
• 2 finely minced shallots (sub: yellow onion)
• ¼ cup dry white wine (sub: dry vermouth)
• ½ cup heavy cream (sub: crème fraîche)
• 1 tbsp Dijon mustard (sub: grainy mustard)
• 1 tbsp fresh tarragon, chopped (sub: 1 tsp dried tarragon)

Garnish

• 4 fresh tarragon sprigs (sub: fresh parsley)
• ¼ tsp Espelette pepper (sub: paprika)

How to Make Pan-Seared Scallops with Dijon-Tarragon Penne

Pan-Seared Sea Scallops:

1. Remove the side muscle from the scallops and pat them extremely dry with paper towels.
2. Season both flat sides of the scallops with kosher salt and white pepper.
3. Heat the clarified butter in a stainless steel skillet over medium-high heat until shimmering.
4. Place scallops in the pan and sear undisturbed for 2 minutes until a deep golden crust forms.
5. Flip and sear for 1 additional minute, then remove to a warm plate to rest briefly.

Dijon-Tarragon Penne:

1. Boil the penne in salted water until just before al dente; reserve ½ cup of pasta water before draining.
2. In a large pan, sauté the shallots over medium heat until translucent.
3. Deglaze the pan with white wine, reducing it by half.
4. Stir in the heavy cream and Dijon mustard, simmering until the sauce thickens enough to coat the back of a spoon.
5. Add the cooked penne, chopped tarragon, and a splash of reserved pasta water to the sauce, tossing until the pasta is perfectly coated.

Garnish:

1. Select the most vibrant tarragon leaves from the sprigs.
2. Keep the leaves chilled until ready to plate.
3. Prepare the Espelette pepper in a small shaker for a precise dusting over the final dish.

Tips for Best Results

• Pat the scallops completely dry with paper towels before searing to ensure a golden crust.
• Cook the penne until 'al dente' as it will finish cooking for 1 minute in the sauce.
• Use high-quality matte stoneware plates to create a sophisticated, modern contrast with the creamy sauce.
• Emulsify the sauce by adding a small amount of reserved pasta water to achieve a glossy, restaurant-quality coating.
• For the sauce swoosh, place a generous spoonful of the Dijon-cream sauce on the plate and use the back of the spoon to pull it toward the edge.

Plating & Presentation

Start by creating a sauce swoosh on your matte stoneware plate using the back of a large spoon. Arrange the Dijon-Tarragon penne neatly next to the swoosh, then place three seared scallops atop the pasta. Garnish with chilled tarragon leaves and a delicate, precise dusting of Espelette pepper to highlight the dish's vibrant colors.

FAQ

• Q: Can I use a different type of shellfish? A: Yes, large shrimp work as an excellent substitute for the sea scallops.
• Q: Is it possible to substitute the cream? A: Crème fraîche is a wonderful alternative that provides a slightly tangier profile.
• Q: What if I do not have white wine? A: A dry vermouth serves as a perfect substitute for deglazing the pan.
• Q: Can I use dried tarragon instead of fresh? A: Certainly, 1 teaspoon of dried tarragon can be used in place of the fresh variety.

Final Thoughts

This sophisticated dish brings a professional brasserie touch to your home dining experience. Embracing the balance of zesty Dijon and fresh herbs ensures a memorable meal every time you cook. Give this elegant combination a try to impress your guests tonight.

Thank you for spending a few minutes cooking with me today.

Whether tonight's dinner is something simple or something special, I hope this recipe reminds you that great meals don't require complicated ingredients—just a little inspiration.

Every recipe on InspoPlate is created with the hope of making home cooking easier, more creative, and more enjoyable.

Happy cooking,

— Katia

I created InspoPlate to solve one simple question: "What am I going to cook today?" My mission is to help home cooks transform the ingredients they already have into beautiful, restaurant-worthy meals while building confidence in the kitchen.