Food & Cooking Recipes Ingredients Seafood Recipes Spaghetti with Bay Scallops, Leeks, and Tarragon 3.7 (45) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 20 mins Servings: 4 Sweet and briny bay scallops pair well with the mellow flavor of leeks in this light pasta dish. Ingredients 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 ¼ cup fresh tarragon leaves Directions In a large pot of boiling salted water, cook spaghetti until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot. Meanwhile, heat 1 tablespoon butter in a large skillet over medium-low. Add leeks and garlic; season with salt and pepper. Cook, stirring occasionally, until leeks are tender, 6 to 8 minutes. Add leek mixture to pasta in pot (reserve skillet). Heat 1 tablespoon butter in skillet over medium. Add scallops and lemon zest; cook, tossing, until scallops are cooked through, 2 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. Serve immediately. Rate it Print