You are here: Home » Recipes » Scallops in Tarragon Sauce Scallops in Tarragon Sauce Recipe by Relish ContributorKitchen Tested Yield 8 servings The creamy, rich sauce with pasta will appeal to the gourmet. PrintEmail Ingredients 1 (16-ounce) package vermicelli pasta1 pound mushrooms, sliced1 bunch green onions, sliced1 teaspoon minced garlicl pound bay scallops1/3 cup white wine2 tablespoons lemon juice1 tablespoon dried tarragon Salt and pepper1 cup nonfat sour cream1/4 cup all-purpose flour Chopped parsley (optional) Instructions Cook pasta according to package directions, omitting any oil and salt. Drain and set aside. 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.