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.