Scallops in Champagne Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Champagne or sparkling wine lends delicate flavor to the simple French-inspired sauce in this elegant scallop recipe. Tarragon, with its anise-like overtones, is a classic herb seasoning for seafood dishes. 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 |
Directions:
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.
2. 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.
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