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.

Jennifer Brulé
Recipe by Cooking Light

Gallery

Lee Harrelson

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

Nutrition Facts

238 calories; calories from fat 33%; fat 8.6g; saturated fat 2g; mono fat 3.9g; poly fat 1.1g; protein 30.3g; carbohydrates 8.1g; fiber 0.4g; cholesterol 64mg; iron 1.3mg; sodium 534mg; calcium 76mg.