Sweet and briny bay scallops pair well with the mellow flavor of leeks in this light pasta dish.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

45 Ratings
  • 5 star values: 16
  • 4 star values: 10
  • 3 star values: 10
  • 2 star values: 7
  • 1 star values: 2
Rating: 3 stars
This was just okay. Kind of boring. I will not make it again. I followed the recipe exactly and could not get a silky sauce or incorporate the ingredients evenly in the pasta. I felt like it was missing something, like maybe something briny like olives or capers.
Rating: Unrated
Oh lupieslupe, I think you should try to like (keep trying it) Tarragon. Scallops with Tarragon Sauce is the 'cat's meow'!! But if you insist, try Thyme or maybe even Dill.
Rating: Unrated
I am not fond of tarragon. What can I use as a substitute?