| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Pastas and, Seafood – e |
5 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 2 |
tb |
Shallots; sliced |
| 1/2 |
tb |
Tarragon; chopped |
| 1 |
ds |
White pepper |
| 1 |
ds |
Nutmeg |
| 1 |
bn |
Asparagus |
| 1/4 |
c |
Dry white wine |
| 1 |
tb |
Dijon mustard |
| 2 |
tb |
Cream cheese; fat-free |
| 1 |
ts |
Lime juice |
| 1 |
lb |
Linguini |
| 12 |
lg |
Sea scallops; whole |
| 2 |
tb |
Chives; chopped |
INSTRUCTIONS
Combine water, shallots, tarragon, pepper and nutmeg in saucepan. Bring to
boil over medium heat. Add asparagus stems. Cook 2 minutes. Add asparagus
tops and wine, cooking until tender. Remove asparagus tops, slice into
small rounds and reserve. In food processor combine contents of saucepan
with mustard, cream cheese and lime juice. Blend until smooth. Strain
through cheesecloth or metal strainer. (Sauce can be prepared in advance to
this point).
Cook pasta until al dente. Drain well. return sauce to pan. Add scallops
(cut into thirds) and simmer over medium heat 30-45 seconds. Be careful not
to overcook. Add pasta and asparagus tips to sauce. Toss lightly. Garnish
with chives.
Recipe by: Southern Elegance Cookbook Posted to TNT - Prodigy's Recipe
Exchange Newsletter by Sharon <jouet@mindspring.com> on Jul 14, 1997
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