Spaghetti with scallops, onions, and tarragon
Description
The dish is prepared without unnecessary complications. In a large pot of boiling salted water, cook the spaghetti until al dente. Reserve 1 cup of the pasta cooking water, then drain the spaghetti and return it to the pot. Meanwhile, heat 1 tablespoon of butter in a large skillet over medium-low heat. Add leek and garlic, season with salt and pepper, and cook, stirring, until the leek softens—about 6 to 8 minutes. Transfer the leek mixture to the pot with the spaghetti. Heat 1 tablespoon of butter in the same skillet over medium heat. Add scallops and lemon zest, and cook, stirring, until the scallops are done—about 2 to 3 minutes. Add them to the pot with the spaghetti. Stir in tarragon, the remaining 2 tablespoons of butter, and lemon juice. Mix well, then add enough of the reserved pasta water to achieve the desired consistency. Serve immediately.