Scallops in Champagne Sauce

(from Linda Lu’s recipe box)

Serves 4 people

Categories: Seafood

Ingredients

  • 1 1/2 tbsps. olive oil
  • 1 1/2 pounds sea scallops
  • 1 cup sliced shitake mushroom caps (about 4 oz.)
  • 1 1/2 tbsps. chopped shallots
  • 1/2 cup champagne or sparkling wine
  • 1 tbsp. dijon mustard
  • 1/4 tsp. salt
  • 1/4 tsp. dried tarragon
  • 1/4 cup reduced fat sour cream

Directions

  1. Heat oil in a large nonstick skillet over medium high heat. Pat scallops dry with a paper towel. Add scallops to pan; cook 3 minutes on each side or until done. Remove from pan, keep warm.

  2. Add mushrooms and shallots to pan; saute 3 minutes or until liquid evaporates and mushrooms darken. Stir in champagne, mustard, salt, browned bits. Remove from heat; stir in sour cream. Serve with scallops.

Email to a friend | Print this recipe | Back