Tarragon Lime Bay Scallops Over Angel-Hair Pasta

• 3/4 lb dried angel-hair pasta (capelli d'angelo)
• 1 1/2 lb bay scallops or quartered sea scallops, tough muscle removed from side of each if necessary
• 3/4 stick (6 tablespoons) unsalted butter
• 3 tablespoons fresh lime juice, or to taste
• 2 tablespoons finely chopped fresh tarragon, or to taste

1. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.
2. Reserve 1/4 cup cooking water, then drain pasta in a colander.
3. While pasta is cooking, pat scallops dry and season with salt and pepper.
4. Heat 3 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then saute half of scallops, stirring, until golden, about 3 minutes.
5. Transfer with a slotted spoon to a bowl.
6. Cook remaining scallops in remaining 3 tablespoons butter in same manner.
7. Return first batch of scallops to skillet and stir in lime juice and tarragon.
8. Toss pasta in a bowl with half of scallops and 1/4 cup pasta cooking water.
9. Top pasta with remaining scallops and sauce and season with salt and pepper.

angelhair pasta, bay scallops, butter, lime juice, fresh tarragon

Taken from www.epicurious.com/recipes/food/views/tarragon-lime-bay-scallops-over-angel-hair-pasta-106889 (may not work)