Scallops in Champagne Sauce

Scallops in Champagne Sauce
Scallops in Champagne Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1-1/2 Tbsp olive oil

  • 1-1/2 lbs sea scallops

  • 1 cup sliced shiitake mushroom caps (~ 4 oz)

  • 1-1/2 Tbsp chopped shallots

  • 1/2 cup Champagne or sparkling wine

  • 1 Tbsp Dijon mustard

  • 1/4 tsp salt

  • 1/4 tsp dried tarrogon

  • 1/4 cup reduced-fat sour cream

Directions

Heat oil in a lg nonstick skillet over med-high heat. Pat scallops dry with a paper towel. Add scallops to pan; cook 3 min on each side or until done. Remove from pan; keep warm. Add mushrooms and shallots to pan; saute 3 min 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.

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