Directions:
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/4 cup cooking water, then drain pasta in a colander.
- While pasta is cooking, pat scallops dry and season with salt and pepper. Heat 3 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté half of scallops, stirring, until golden, about 3 minutes. Transfer with a slotted spoon to a bowl. Cook remaining scallops in remaining 3 tablespoons butter in same manner. Return first batch of scallops to skillet and stir in lime juice and tarragon.
- Toss pasta in a bowl with half of scallops and 1/4 cup pasta cooking water. Top pasta with remaining scallops and sauce and season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 511.86 Kcal (2143 kJ) | ||
| Calories from fat | 50.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 9% | |
|---|---|---|---|
| Cholesterol | 75.45mg | 25% | |
| Sodium | 1135.4mg | 47% | |
| Potassium | 731.79mg | 16% | |
| Total Carbs | 71.1g | 24% | |
| Sugars | 3.63g | 15% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 46.15g | 92% | |
| Vitamin C | 3.9mg | 7% | |
| Iron | 300.4mg | 1669% | |
| Calcium | 29.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 189.43 Kcal (793 kJ) | ||
| Calories from fat | 18.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.08g | 9% | |
|---|---|---|---|
| Cholesterol | 27.92mg | 25% | |
| Sodium | 420.2mg | 47% | |
| Potassium | 270.83mg | 16% | |
| Total Carbs | 26.31g | 24% | |
| Sugars | 1.34g | 15% | |
| Dietary Fiber | 1.28g | 14% | |
| Protein | 17.08g | 92% | |
| Vitamin C | 1.4mg | 7% | |
| Iron | 111.2mg | 1669% | |
| Calcium | 10.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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