Scallops in Champagne Sauce

By rossboys

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

Details

Servings 4

Preparation

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.