Cook the pasta in a large saucepan of boiling water according to the packet directions, until firm-tender; drain.
Meanwhile, heat 2 teaspoons of the oil in a large nonstick frying pan over low heat. Add the leeks and garlic and fry for 4 minutes or until the leeks are tender. Add the remaining oil, the capsicum, fennel seeds and tarragon, and cook for 5 minutes or until the capsicum is tender.
Add the stock, increase the heat to high, and cook for 2 minutes or until the liquid has evaporated. Add the tomatoes, orange zest and a pinch of salt; reduce the heat to low and cook for 5 minutes.
Add the scallops, cover and cook for 3 to 4 minutes or until the scallops are just cooked through. Transfer to a large bowl, add the pasta and toss to combine.
Did you know?
Six oysters contain six times more omega-3 fatty acids than 100g water-packed light tuna. * The cholesterol content of most shellfish is fairly low – lower than that of lean meat and poultry. Among shellfish, mussels are the second lowest in cholesterol content – only scallops contain less.