Ingredients

• 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.