| 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>
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”