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Scallops in Champagne Sauce

Lee Harrelson
Yield 4 servings (serving size: about 4 ounces scallops and 3 tablespoons sauce)
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

Nutrition Information

  • calories 238
  • caloriesfromfat 33 %
  • fat 8.6 g
  • satfat 2 g
  • monofat 3.9 g
  • polyfat 1.1 g
  • protein 30.3 g
  • carbohydrate 8.1 g
  • fiber 0.4 g
  • cholesterol 64 mg
  • iron 1.3 mg
  • sodium 534 mg
  • calcium 76 mg

How to Make It

  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.

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  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.