Scallops in Champagne Sauce
- 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
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.