Spagetti with Bay Scallops, Leeks and Tarragon

A quick meal perfect for summer nites:

Ingredients:

• Freshly ground salt and pepper
• 12 oz. spagetti
• 4 T butter
• 4 leeks with the whites and tender greens halved, sliced and washed
• 1 garlic clove minced
• 1 pd by scallops patted dry
• 1 t lemon zest, plus 1 T fresh lemon juice
• 1/4 c fresh tarragon leaves

Three easy steps:

1. Boil the pasta in a large pot of salted water.  Reserve 1 cup of the boiling water when done, drain off the rest. Return pasta to the pot.
2. While the pasta is cooking, heat 1 T butter in a large skillet over med-low heat, add leeks and garlic, S&P and cook til tender, 6-8 minutes.  Add the leek mixture to the pasta in the pot.
3. Heat 1 T butter in the skillet over med. heat, add scallops and zest, cook, tossing, until scallops are done, 2-4 minutes.  Tranfer to pot with pasta.  Add tarragon, remaining 2 T butter and lemon juice; toss, adding enough pasta water to create a thin sauce that coats pasta.  Serve immediately.

This dish is good served with a white reisling wine.