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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Dairy Swiss Seafood, Pasta, Scallops 2 Servings

INGREDIENTS

1/4 c Water or chicken broth
1 c 1" cuts asparagas
2 tb Butter
1/2 lb Scallops
1 tb Flour
1/4 ts Tarragon
2/3 c Chicken broth
1/2 c Shredded Swiss cheese
1 tb Sherry
2 c Cooked fettuccine

INSTRUCTIONS

Heat water to boiling in large saucepan.  Add asparagus.  Heat to boiling
and reduce heat. Simmer uncovered about 4 minutes, stirring occasionally,
until tender-crisp; drain.
Melt 1 tbs butter in same saucepan over medium-high heat.  Cook scallops in
butter 3-5 minutes, stirring frequently, until scallops are white.  Remove
scallops from pan.  Drain liquid from pan.  Melt remaining 1 tbs butter in
same saucepan.  Stir in flour and tarragon.  Cook over medium heat,
stirring constantly, until smooth and bubbly; remove from heat. Stir in
broth. Heat to boiling; stirring constantly. Boil and stir 1 minute. Stir
in cheese until just melted.
Stir in scallops, asparagus and sherry.  Heat, stirring constantly, just
until hot (not boiling). Serve over fettuccine.
Posted to EAT-L Digest - 17 Jun
Date:    Tue, 18 Jun 1996 08:24:26 -0400
From:    Betsy Burtis <BuddoB@AOL.COM>

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