Scallops in Champagne Sauce

Lee Harrelson
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.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Jennifer Brulé,

January 2007