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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 33%
  • Fat: 8.6g
  • Saturated fat: 2g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 30.3g
  • Carbohydrate: 8.1g
  • Fiber: 0.4g
  • Cholesterol: 64mg
  • Iron: 1.3mg
  • Sodium: 534mg
  • Calcium: 76mg

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

  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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