Recipe - Scallops Spa Pasta

1 One half cup Water
2 tablespoon Shallots; cut or sliced up
One half tablespoon Tarragon; chopped
1 ds White pepper
1 ds Nutmeg
1 bn Asparagus
One fourth cup Dry white wine
1 tablespoon Dijon mustard
2 tablespoon Cream cheese; fatfree
1 teaspoon Lime juice
1 pound Linguini
12 lg Sea scallops; whole
2 tablespoon 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 3045 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