Scallops In Champagne Sauce - Cooking Light Magazine

Ready in 45 minutes
2 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Scallops In Champagne Sauce - Cooking Light Magazine"

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


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1 1/2 tbsp olive oil
1 1/2 pounds Sea scallops
1 cup shiitake mushroom caps; sliced, (about 4 oz)
1 1/2 tbsp Shallot; chopped
1/2 cup Champagne or sparkling wine
1 tbsp Dijon mustard
1/4 tsp Salt
1/3 tsp Dried tarragon
1/4 cup Reduce fat sour cream

Original recipe makes 4



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


Added on Award Medal
Verified by stevemur
Calories Per Serving: 500 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Awesomely delicious
Marc9852 2 years ago

[I posted this recipe.]
JennyB1708 7 years ago

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