Salmon Scallops and Leeks over Angel Hair Pasta

1 large leek, cleaned and diced
3 cloves garlic, thinly sliced
10 oz baby Portobello mushrooms, thickly sliced
juice of 1 lemon
zest of 1 lemon
½ cup dry white wine
1 cup good chicken, fish or vegetable stock
1 tsp dried dill weed
½ lb skinless salmon fillet, cubed
1 lb bay scallops
1 lb angel hair pasta

Bring water to boil in a large pot for the pasta – salt the water liberally.

Meanwhile, in a large skillet, sauté the leek and garlic in a bit of olive oil until the leeks are softened, about 5-7 minutes. Add the mushrooms and cook until sweated down and browned a bit, about 10 minutes. Add the lemon juice and zest, the wine, stock and dill and bring to a boil; reduce to a low simmer.

Stir the pasta into the boiling water. Then bring veggies to a boil, and add the salmon, scallops and dill to the vegetables. Reduce heat and simmer just until cooked through, about 3-5 minutes. Drain pasta and plate salmon and scallops over Angel Hair pasta.