Salmon Scallops with Tarragon Cream
- Thaw fish, if frozen. Skin fish, if necessary. Rinse fish; pat dry. Cut into 1-inch pieces. Set aside.
- Meanwhile, cook pasta according to package directions, adding vegetables to pasta the last 1 minute of cooking. Drain and keep warm.
- In a large nonstick skillet, cook and gently stir fish in hot oil over medium-high heat for 3 to 5 minutes or until fish flakes easily when tested with fork. Remove fish from skillet. Add milk, cream cheese, herb, and pepper to skillet. Cook and whisk until cream cheese is melted and sauce is smooth. Return fish to skillet. Cook and stir gently until heated through. Serve over fettuccine and vegetables.
From the Test Kitchen
2-1/2 starch, 1/2 dairy, 1 vegetable, 2-1/2 lean meat, 1/2 fat.
Nutrition Facts (Salmon Scallops with Tarragon Cream)
- Per serving:
- 434 kcal ,
- 13 g fat
- (4 g sat. fat ,
- 50 mg chol. ,
- 169 mg sodium ,
- 51 g carb. ,
- 1 g fiber ,
- 29 g pro.