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.
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
How to Make It
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.
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.
Loved this recipe! Really easy, just make sure you have everything ready to go when you start the scallops so that you can focus on them. I used one reviewers advice and put the scallops on paper towels for 20 minutes before cooking them, flipping them over half way through. They came out crispy and golden on top. I used only 1 pd of scallops but kept the sauce the same. I salted the scallops directly instead of putting it in the sauce. Also, I used rosemary instead of tarragon. The dijon I keep on hand has champagne in it so it was a perfect match. Will make again for sure.
A GREAT recipe!! The sauce is sooooo good. I had a problem getting the scallops browned - nothing new. I found a well reviewed recipe that says to let the scallops sit on paper towels to soak up some of the moisture 20 to 30 minutes, heat the oil to smoking and only sear for 1 to 1 1/2 minutes per side. I'll try that next time because I loved the crusty browned scallops you get in restaurants. Unfortunately this go around, they were overcooked and pale - thanks CL for the wonderful sauce recipe which I doubled (but not the mushrooms).
I made this for a recent dinner party and it turned out quite well. The flavors were great, but I prefer my scallops with a nice crust on them, which I didn't get. Maybe next time I will try coating them in a little flour first (or buying "dry" scallops instead of the regular ones from my fish market). I served the scallops with whipped potatoes and steamed broccoli. All in all, I would make this again but slightly alter the procedure so as to get a crust on the scallops.
This recipe was good. I made a few modifications based on previous reviews. I doubled the sauce, mushroom and shallots. I also added minced garlic at the same time as the mush/shallot mix. Before putting the scallops in the pan, i coated them in a flour, garlic, tarragon mixture. This gave a nice crust to the scallops and created a little extra flour in the sauce for thickening. This was served with steamed asparagus and crusty baguette. In all, a very flavorful dish. It turned out tasteful and elegant.
I made a few of the suggested changes, with good results. I doubled the sauce recipe and decreased the amount of dijon to 1/3. (2 tsp. for a double recipe--more than enough!) I used fresh tarragon, since it was on hand. Thickening the sauce also makes sense. Loved the end result!
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