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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
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