12 oz spaghetti
4 tbsp butter
4 leeks, whites and tender green parts halved, thinly sliced, and washed well.
1 clove minced garlic
1 pound bay scallops, dry
1 tsp lemon zest + 1 tbsp lemon juice
1/4 cup tarragon leaves (fresh).
Cook spaghetti, reserve water for sauce, drain
Heat 1 tbsp butter, add leek and garlic until tender. Add to pasta.
Add 1 tbsp butter, add scallops and zest, cook until done, 2-3 minutes. Add to pasta.
Add taragon, butter, lemon juice, and a little pasta water to make a thin sauce. Toss with pasta and serve.