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Spaghetti with Bay Scallops, Leeks, and Tarragon
Ingredients
  • Coarse salt and ground pepper
  • 12 ounces spaghetti
  • 4 tablespoons butter
  • 4 leeks (about 1 pound), whites and tender green parts halved, thinly sliced, and washed well
  • 1 garlic clove, minced
  • 1 pound bay scallops, patted dry
  • 1 teaspoon lemon zest, plus 1 tablespoon fresh lemon juice
  • ΒΌ cup fresh tarragon leaves
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