Instructions: *NOTE: Can also use several sprigs of fresh tarragon

**NOTE: I used shrimp

***NOTE: Original recipe used 1/4 C

Cut the tough green parts from the leek, then cut the leek into quarters.

Wash well, fanning out the leaves to remove all the sand. Cut it into 1" sections.

Place half the tarragon in the bottom of a steamer with the leeks and the spinach and steam over hot water until the spinach wilts, 3 - 5 min.

Slice
the scallops in half (through their equator, not their axis) and place them
on top of the vegetables. (I did the same with the shrimp...but only did half of them...the rest I left whole)

Steam until the scallops are just opaque, 3 - 5 min. whisk the olive oil with some of the lemon juice, add salt and pepper to taste, and see whether
or not you want to add more lemon juice. Spike with the remaining tarragon

(minced if it is fresh).

Serve the scallops, spinach and leeks hot or warm, with a bit of the vinaigrette on top.

Other greens to use:
Anything with tender enough stems to be appetizing after the brief steaming: Young dandelions or arugula, cress or mache, small beet greens or chard.

Makes 4 servings
Time 30 min

NOTES : This is incredible. We liked it a bit more tart so I added 1/2 T more
lemon juice for a total of 2 1/2 T.

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