Spaghetti with Scallops, Leeks, and Tarragon
Pasta and Pizza • Russian
Description
Spaghetti with scallops, leeks, and tarragon
Ingredients
- Coarse Salt to taste
- Ground Black Pepper to taste
- Spaghetti 10 oz
- Butter 4 tablespoons
- Leek 4 pieces
- Garlic 1 clove
- Scallops 20 oz
- Meyer Lemon Juice 1 tablespoon
- Chopped Sage Leaves 0 oz
- Grated Lemon Zest 1 teaspoon
Step-by-Step Guide
Step 1
Trim the dark green leaves and roots from the leeks. Cut the remaining parts in half lengthwise and slice thinly.
Step 2
In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1 cup of the water. Return the pasta to the pot.
Step 3
Meanwhile, heat 1 tablespoon of butter in a large skillet over medium heat. Add the leeks and minced garlic, season with salt and pepper. Cook, stirring, until softened, about 6–8 minutes. Transfer to the pot with the pasta.
Step 4
Return the skillet to medium heat and melt another tablespoon of butter. Add the scallops and sprinkle with lemon zest. Cook, stirring, until cooked through, about 2–3 minutes. Transfer to the pasta.
Step 5
Add the tarragon, remaining butter, and lemon juice to the pasta. Toss and add reserved pasta water to reach the desired consistency. Serve immediately.
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