|Scallop and Spring Vegetable Sauté with Creamy Tarragon Dressing
Serves 6 / Tarragon’s assertive character can easily dominate or compete with other flavors, but its aniselike quality is well-suited to chicken and fish, lemon, and root vegetables, as well as creamy sauces and dressings. Ingredient tip: Be sure to use French tarragon and not Russian tarragon; the leaves look identical, but French tarragon leaves will smell of licorice and camphor when rubbed.
1 tablespoon extra-virgin olive oil
1. Make the dressing first: In a small saucepan or microwave-safe dish, combine milk and cornstarch and heat to a gentle simmer. Add cream cheese and heat until cheese melts and sauce thickens. Stir in lime juice, herbs, and salt and pepper to taste. Keep warm.
PER SERVING: 172 cal, 27% fat cal, 5g fat, 2g sat fat, 32mg chol, 18g protein, 15g carb, 3g fiber, 289mg sodium