Spaghetti with scallops, leeks and tarragon
4 servings
30 minutes
Spaghetti with scallops, leeks, and tarragon is an exquisite dish that combines the tenderness of seafood with the aromatic freshness of herbs. Leeks add softness, while tarragon provides a refined spicy note. Scallops sautéed in butter with lemon zest reveal their rich flavor, perfectly complementing the pasta. This dish not only delights with its harmonious blend of ingredients but also symbolizes gastronomic pleasure worthy of restaurant standards. It is recommended to serve it immediately after preparation to preserve the tenderness of the scallops and the creamy consistency of the sauce. It is ideal for a romantic dinner or special occasion, leaving a delightful impression and a sense of refined culinary magic.
1
Cut off the dark green leaves and roots of the leek. Slice the remaining parts in half lengthwise and chop them finely.
2
In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1 cup of water. Return the pasta to the pot.
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Spaghetti: 350 g
3
Meanwhile, heat 1 tablespoon of butter in a large skillet over medium heat. Add the leek and minced garlic, season with salt and pepper. Cook, stirring, until softened, about 6–8 minutes. Transfer to the pot with the pasta.
- Butter: 4 tablespoons
- Leek: 4 pieces
- Garlic: 1 clove
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Return the skillet to medium heat and melt another tablespoon of butter. Add the scallops and sprinkle with lemon zest. Cook, stirring, until done for 2-3 minutes. Transfer to the pasta.
- Butter: 4 tablespoons
- Sea scallops: 500 g
- Grated lemon zest: 1 teaspoon
5
Add tarragon, the remaining butter, and lemon juice to the pasta. Mix and add pasta water to achieve the desired consistency. Serve immediately.
- Chopped tarragon leaves: 30 g
- Butter: 4 tablespoons
- Lemon juice: 1 tablespoon
