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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (284g)|
|Recipe Makes: 4|
|Calories from Fat: 109 (22%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 183mg||56 %|
|Sodium 988.7mg||34 %|
|Potassium 1685.2mg||44 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 5.4g|
|Protein 79.5g||114 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 500
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