Ingredients

• 1/2 Cups Mushrooms
• 1/3 Cup Small leeks (with green top) sliced
• 12 Tbs Margarine or butter
• 2 Tbs Olive or vegetable oil
• 1/2 Cup Dry white wine
• 1/8 Tsp Dried tarragon leaves.
• 1 lb Scallops.
• 2 Tsp Cornstarch
• 2 Tbs Cold water.
• 3 Cups Shredded lettuce.
• 1 Lemon, cut into wedges

Directions

1. Cook and stir mushrooms and leek in butter and oil in 10 inch skillet for 5 mintues. 
2. Stir in wine and tarragon. 
3. Heat to boiling; add scallops. 
4. Reduce heat, cook uncovered, stirring occasionaly, until scallops turn white, 3-4 minutes. 
5. Mix cornstarch and water; stir into mixture. 
6. Heat to boiling; boil and stir one minute. 
7. Spoon scallop mixture over lettuce; garnish with lemon.