This recipe was great with steamed green beans on the side.
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.
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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 4 | ||
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Calories: 500 | ||
Calories from Fat: 109 (22%) | ||
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Amt Per Serving | % DV | |
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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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