Salmon Scallops With Tarragon Cream

This recipe calls for salmon cut into coin-size scallops which are quick-fried and then coated in a low-fat cream sauce. Recipe is from B H & G Fresh & Simple. Cook time does not include time for cooking pasta.

• Ready In: 20 mins
• Serves: 3

Ingredients

• 1 (9 ounce) package  refrigerated fettuccine
• 2  cups zucchini, thinly sliced
• 12  ounces  fresh salmon fillets
• 1  teaspoon  cooking oil
• 2⁄3 cup low-fat milk
• 3  tablespoons reduced-fat cream cheese (Neufchatel)
• 1  tablespoon fresh tarragon, snipped
• 1⁄4 teaspoon pepper

Directions

1. Cook pasta according to package directions, add zucchini to pasta the last 1 minute of cooking. Drain and keep warm. Meanwhile, skin fish, if necessary. Rinse fish; pat dry. Cut into 1 inch pieces.
2. In a large nonstick skillet cook and stir fish in hot oil over medium-high heat for 3 - 5 minutes or until fish flakes easily with a fork. Remove from skillet. Add milk, cream cheese, tarragon and pepper to skillet. Cook and whisk until cream cheese is melted and sauce is smooth. Return salmon to skillet. Cook and stir gently until heated through. Serve over fettuccine and zucchini.