Menu Enter a recipe name, ingredient, keyword...

Scallops in Champagne Sauce


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 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


Servings 4


Step 1

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.


You'll also love

Review this recipe

Grilled Scallops with Chervil Vinaigrette Scallop Quiche