Add a photo of this recipe...
(You could win $100 in our photo contest!)

Scallops In Champagne Sauce - Cooking Light Magazine

Recipes » Main Dish » Fish and Shellfish

This recipe was great with steamed green beans on the side.

Yield: 4 Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Seafood-Other

(5, 1) 100% would make again (reviews)

favorite of 81 people 25 people Try Soon want to try

Add to Favorites

Try Soon

+ Calendar

+ Grocery+ Menu + I've Made

Recipe
Photos (0)
Nutrition
Notes

Ingredients

[ customize ] [ alert an editor ]

Verified by stevemur

Original recipe makes 4

1 1/2 tbspolive oil

1 1/2 poundsSea scallops

1 cupshiitake mushroom caps; sliced, (about 4 oz)

1 1/2 tbspShallot; chopped

1/2 cupChampagne or sparkling wine

1 tbspDijon mustard

1/4 tspSalt

1/3 tspDried tarragon

1/4 cupReduce fat sour cream

Scallops In Champagne Sauce - Cooking Light Magazine 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