Heat water to boiling in large saucepan. Add asparagus. Heat to boiling and reduce heat. Simmer uncovered about 4 minutes, stirring occasionally, until tender-crisp; drain. Melt 1 tbs butter in same saucepan over medium-high heat. Cook scallops in butter 3-5 minutes, stirring frequently, until scallops are white. Remove scallops from pan. Drain liquid from pan. Melt remaining 1 tbs butter in same saucepan. Stir in flour and tarragon. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in broth. Heat to boiling; stirring constantly. Boil and stir 1 minute. Stir in cheese until just melted. Stir in scallops, asparagus and sherry. Heat, stirring constantly, just until hot (not boiling). Serve over fettuccine. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis
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|Serving Size: 1 Serving (286g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 255 (57%)|
|Amt Per Serving||% DV|
|Total Fat 28.3g||38 %|
|Saturated Fat 17.5g||87 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 119.6mg||37 %|
|Sodium 683.2mg||24 %|
|Potassium 444.7mg||12 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 10.2g|
|Protein 35.1g||50 %|
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Calories per serving: 447
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