Scallops in Tarragon Sauce
Kitchen Tested 
- Yield 8 servings
The creamy, rich sauce with pasta will appeal to the gourmet.
Ingredients
- 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)
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.
