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Scallops in Champagne Sauce Recipe

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This recipe for Scallops in Champagne Sauce is from The Engelhardt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 Tbsp. olive oil
1 1/2 lb. large sea scallops
1 C. sliced Shiitake mushrooms
1 1/2 Tbsp. chopped shallots
1/2 C. Champagne or sparkling wine
1 Tbsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. dried tarragon
1/4 C. low fat sour cream (or fat-free plain greek
yogurt)
Directions:
Directions:
Heat oil in skillet over medium high heat. Pat scallops dry with paper towels. Add scallops to pan. Cook 3 minutes on each side till done. Remove from pan, keep warm. Add mushrooms & shallots to pan. Saute' 3 minutes or till liquid evaporates and mushrooms darken. Stir in champagne or sparkling wine, mustard, salt & tarragon, scraping pan to loosen brown bits. Remove from heat. Stir in sour cream or yogurt. Serve with Scallops.
Number Of Servings:
Number Of Servings:
4

 

 

 

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