Pappardelle with Sea Scallops
"Wide ribbons of fresh pasta, Pappardelle ranges in width from 1 inch up to 2 1/4 inches" - according to the silver spoon PASTA book. I was looking for fresh Pappardelle in the grocery store, but couldn't find it. There was fresh Lasagna sheets instead. So I bought it and cut into Pappardelle. The very wide pasta made J surprised. It was a kind of funny moment to fork the pasta. The recipe of the sauce was from the same book. It was simple tomato sauce with fresh scallops cooked in white whine and shallots. No garlic. Sweet fragrant from fresh tarragon was the key here.
