Scallops in Tarragon Sauce

  • Yield: 8 servings


1 (16-ounce) package vermicelli pasta
1pound mushrooms, sliced
1bunch green onions, sliced
1teaspoon minced garlic
lpound bay scallops
1/3cup white wine
2tablespoons lemon juice
1tablespoon dried tarragon
Salt and pepper
1cup nonfat sour cream
1/4cup all-purpose flour
Chopped parsley (optional)


  1. Cook pasta according to package directions, omitting any oil and salt.  Drain and set aside.
  2. In a large skillet coated with nonstick cooking spray, saute mushrooms, green onions and garlic over medium-high heat until tender, about 5 minutes.  Add scallops, wine, lemon juice, tarragon, and salt and pepper.  Cook over low heat 5 minutes, or until scallops are opaque.  Combine sour cream and flour together.  Stir into scallop mixture, cooking until sauce begins to thicken, 3 to 5 minutes.  Do not boil.  Serve over pasta and sprinkle with parsley, if desired.

Nutritional Info *per serving

  • Calories 399
  • Fat 2.3g
  • Saturated Fat .3g
  • Cholesterol 42mg
  • Sodium 231mg
  • Carbohydrate 60.7g
  • Protein 29.8g