Update my dinner status, I'm making this tonight.
30 chefs marked this as Favorite
2 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Heat oil in 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; saute 3 minutes or until liquid evaoporates 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.
Yield - 4 servings
(Serving size; about 4 oz scallops and 3 tablespoons sauce)
WW Points - 5
