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Dress up seared scallops with lemon, cream, and a whole lot of tarragon for a delicate dish that’s delicious as is or tossed with pasta.
Game plan: To serve over pasta, prepare 1/2 pound spaghetti or linguine and reserve about 1/2 cup of pasta cooking water. Add cooked pasta to sauce with enough of the reserved pasta cooking water to reach desired consistency. Toss to coat pasta, add tarragon, and return scallops to pan.
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