Spaghetti with bay scallops, leeks, and tarragon

By Chef_JR4

Ingredients

• Coarse salt and ground pepper
• 12 ounces spaghetti
• 4 tablespoons butter
• 4 leeks (about 1 pound), whites and tender green parts halved, thinly sliced, and washed well
• 1 garlic clove, minced
• 1 pound bay scallops, patted dry
• 1 teaspoon lemon zest, plus 1 tablespoon fresh lemon juice
• 1/4 cup fresh tarragon leaves

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

1. In a large pot of boiling salted water, cook spaghetti until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot.

2. Meanwhile, heat 1 tablespoon butter in a large skillet over medium-low. Add leeks and garlic; season with salt and pepper. Cook, stirring occasionally, until leeks are tender, 6 to 8 minutes. Add leek mixture to pasta in pot (reserve skillet).

3. Heat 1 tablespoon butter in skillet over medium. Add scallops and lemon zest; cook, tossing, until scallops are cooked through, 2 to 3 minutes. Transfer to pot with pasta. Add tarragon, remaining 2 tablespoons butter, and lemon juice; toss, adding enough pasta water to create a thin sauce that coats pasta. Serve immediately.