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.

How to Make It

Step 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.

Step 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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