4 oz. sliced mushrooms (1 1/2 c.)
1 sm. leek, sliced with tops on or green onions (1/3 c.)
2 tbsp. butter
2 tbsp. olive oil
1/2 c. dry white wine
1/8 tsp. tarragon leaves
1 lb. scallops
2 tsp. or more cornstarch
2 tbsp. cold water

In 10 inch skillet, cook and stir mushrooms and leek in butter and oil for 5 minutes. Stir in wine and tarragon. Heat to boiling. Add scallops and reduce heat. Cook uncovered, stirring occasionally, until scallops turn white (3-4 minutes). Mix cornstarch and water. Stir into scallops. Heat to boiling. Boil and stir for 1 minute. Spoon over lettuce, pasta or rice. 230 calories. Serves 5.