|Chicken broth/Clam broth||2 Tablespoon|
|Scallops||1 Pound, cut in half|
|Dry white wine/Dry vermouth||2 Tablespoon|
|Dried tarragon||1⁄2 Teaspoon, crumbled|
|Unblanched almonds||2 Tablespoon, sliced and toasted|
Heat broth and salt in a large frying pan.
Add scallops, cover, bring to a boil, and simmer 5 minutes, or until scallops lose their transparency.
Add Vermouth and tarragon and simmer 1 minute longer.
Sprinkle with almonds.
Contains about 125 calories per serving.