(Serves 4)
PREP TIME: 10 minutes. TOTAL TIME: 20 minutes.
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
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 heat. Add leeks and garlic; season with salt and pepper. Cook, stirring occasionally, until leeks are tender, about 6 minutes to 8 minutes. Add leek mixture to pasta (reserve skillet).
3. Heat 1 tablespoon butter in skillet over medium heat. Add scallops and lemon zest; cook, tossing, until scallops are cooked through, about 2 minutes 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.
Per serving: 551 calories; 14 g fat (8 g saturated fat; 23 percent calories from fat); 74 g carbohydrates; 69 mg cholesterol; 660 mg sodium; 31 g protein; 4 g fiber.
Join the Conversation
The Detroit News aims to provide a forum that fosters smart, civil discussions on the news and events that we cover. The News will not condone personal attacks, off topic posts or brutish language on our site. If you find a comment that you believe violates these standards, please click the "X" in the upper right corner of the post to report it.