1/2 tb Butter
3    Fresh finely chopped garlic
Cloves
1/2 ts Garlic salt
1/2 ts Crushed tarragon
1/2 ts Pepper
1/4 c  Dry white wine
1/2 lb Fresh scallops
1 ts Cornstarch
1/2 c  Dairy sour cream

Melt butter in small saucepan. Add garlic, garlic salt, tarragon,
pepper & wine; stir well & bring to boil. Add scallops; saute 3
minutes. Thicken sauce with cornstarch, reduce heat. When mixture
stops boiling, stir in sour cream. Serve in small bowls.