Scallops in Champagne Sauce |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Cooking Light January 2007 Ingredients:
1 1/2 tablespoons olive oil |
1 1/2 lbs sea scallops |
1 cup sliced shiitake mushroom caps (about 4 ounces) |
1 1/2 tablespoons chopped shallots |
1/2 cup champagne or 1/2 cup sparkling wine |
1 tablespoon dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon dried tarragon |
1/4 cup reduced-fat sour cream |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat.
2. Pat scallops dry with a paper towel.
3. Add scallops to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.
4. Add mushrooms and shallots to pan; sauté 3 minutes or until liquid evaporates and mushrooms darken.
5. Stir in Champagne, mustard, salt, and tarragon, scraping pan to loosen browned bits.
6. Remove from heat; stir in sour cream.
7. Serve with scallops.
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