*  Exported from  MasterCook II  *

                           SCALLOPS, SPA PASTA

Recipe By     : Southern Elegance Cookbook
Serving Size  : 5    Preparation Time :0:00
Categories    : Pastas And Rice                  Seafood - Entrees

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          water
   2      tablespoons   shallots -- sliced
     1/2  tablespoon    tarragon -- chopped
          dash          white pepper
          dash          nutmeg
   1      bunch         asparagus
     1/4  cup           dry white wine
   1      tablespoon    dijon mustard
   2      tablespoons   cream cheese, fat-free
   1      teaspoon      lime juice
   1      pound         linguini
  12      large         sea scallops, whole
   2      tablespoons   chives -- chopped

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.

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