Spaghetti with Scallops, Leeks, and Tarragon

Pasta and Pizza | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Spaghetti with scallops, leeks, and tarragon

Ingredients

Coarse Salt - to taste
Ground Black Pepper - to taste
Spaghetti - 12.3 oz
Butter - 4 tablespoons
Leek - 4 pieces
Garlic - 1 clove
Scallops - 17.6 oz
Meyer Lemon Juice - 1 tablespoon
Chopped Sage Leaves - 1.1 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.