Scallops in Champagne Sauce

By Texaschef11

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.
Nutritional Information

Calories:
238 (33% from fat)
Fat:
8.6g (sat 2g,mono 3.9g,poly 1.1g)
Protein:
30.3g
Carbohydrate:
8.1g
Fiber:
0.4g
Cholesterol:
64mg
Iron:
1.3mg
Sodium:
534mg
Calcium:
76mg