Prepare pasta. Cut, wash and rinse tender parts of leeks, !n 12 1inch non stick skillet, melt margarine over medium heat.Add leeks pepper and 3/4 tsp salt, cook until leeks are soft, about 8 minutes. Add orange peeland saffron and cook 2 minutes. Add wine, cook 1 minute longer. Incrase heat to medium high;add scallops and cook 3 to 4 minutes. Stir in creamand heat through. Drain pasta return to pot. Add leek mixture and mix well. Sprinkle with parsley.