Scallops in Champagne Sauce

By cprzybyl

Jennifer Brulé, Cooking Light

JANUARY 2007

Ingredients

• 1 1/2 tablespoons olive oil
• 1 1/2 pounds sea scallops
• 1 cup sliced shiitake mushroom caps (about 4 ounces)
• 1 1/2 tablespoons chopped shallots
• 1/2 cup Champagne or sparkling wine
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon dried tarragon
• 1/4 cup reduced-fat sour cream

Preparation

Step 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.

Add mushrooms and shallots to pan; sauté 3 minutes or until liquid evaporates and mushrooms darken. Stir in Champagne, mustard, salt, and tarragon, scraping pan to loosen browned bits. Remove from heat; stir in sour cream. Serve with scallops.