Seared shrimp & Scallops with tarragon in white wine, lemon, garlic sauce, sundried tomatoes,artichokes hearts over Mother In Law's Tongue pasta

This recipe serves 2 large portions or 4 small portions

You will need:

½ -3/4 of a pound of large shrimp (or whatever size you have fresh or frozen)

8-10 large scallops (or small)

4 oz. long noodle pasta of your choice (about a fist full per 1-2 servings)

Salt and pepper

½ cup fat free sour cream (or low fat or heavy cream if fat content is not an issue)
Cooking spray

1 garlic clove chopped (or minced garlic)

1 tablespoon dried tarragon

1 small white onion diced

½ fresh basil leaves (or any amount you want depends on how much you like or you can omit completely)

½ cup white wine

½ cup chicken broth

1 tablespoon grated lemon

2 tablespoons of lemon (or juice of lemon used for grating)

½ sundried tomatoes (chopped or sliced)

About a half a can or 1 cup of artichoke hearts (in used artichokes in water)

2 tablespoons of olive oil

In a pot bring water to boil and add a pinch of salt, boil pasta for directed time then drain and set aside

In a non stick pan with one tablespoon of olive oil (or cooking spray) add shrimp and scallops and season with salt, pepper, and tarragon and cook 2-3 minutes on each side and remove from pan and set aside

In the same pan heat one tablespoon of olive oil on medium heat and add onion and sundried tomatoes and artichokes and cook for about 4-5 minutes(if pan becomes dry add a splash of chicken broth)

Lower heat and add garlic, white wine, chicken broth, sour cream (or cream) and a few basil leaves to flavor the sauce reserving some for completed dish garnish

Let thicken while whisking for about 3-4 minutes…add additional seasonings to taste, either add shrimp and scallops and pasta back into pan to mix together or place pasta on plate and pour sauce and shrimp and scallops on top.

Tear the remaining fresh basil for garnish and flavor and serve.