- and pepper until smooth; gradually add cream. Bring to a boil; cook
- and stir for 1-2 minutes or until thickened. Stir in tarragon. Serve
- with scallops. Yield: 4 servings.
Nutritional Facts: 4 scallops with about 3 tablespoons sauce equals 503 calories, 40 g fat (16 g saturated fat), 166 mg cholesterol, 544 mg sodium, 13 g carbohydrate, trace fiber, 23 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.