Scallops in Tarragon Sauce

Kitchen Tested
  • Yield 8 servings

The creamy, rich sauce with pasta will appeal to the gourmet.


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



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