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Warm Green Tartare Sauce with Seafood

DIRECTIONS

To make the tartare sauce, mix the sour cream, mustard, garlic, lime juice, herbs and seasoning together in a bowl.
Cook the pasta in a large pan of boiling, salted water until al dente. Drain thoroughly.
Slice the scallops in half, horizontally. Put the while wine and fish stock into a saucepan. Heat to simmering point. Add the scallops and cook very gently for 3 - 4 minutes (no longer or they will become tough).
Remove the scallops. Boil the wine and stock to reduce by half and add the green sauce to the pan. Heat gently to warm, replace the scallops and cook for 1 minute. Spoon over the pasta and garnish with lime wedges and parsley.