Creamed scallops with pasta and tarragon from Savannah Seasons: Food and Stories from Elizabeth on 37th (page 168) by Elizabeth Terry and Alexis Terry

  • lemons
  • French vermouth
  • Show all ingredients...

  • EYB Comments

    Can substitute white wine for French vermouth; Parmesan cheese for Asiago cheese; and chervil or parsley for tarragon.

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Notes about this recipe

  • Eat Your Books

    Can substitute white wine for French vermouth; Parmesan cheese for Asiago cheese; and chervil or parsley for tarragon.

  • kbrooks on January 02, 2025

    Delicious scallops! We leave out the Pernod. This is good on any long pasta..spaghetti linguine, angel hair...as well as the indicated fettuccine. Also good served over plain or lemon rice.

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