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Scallops in Champagne Sauce Recipe

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This recipe for Scallops in Champagne Sauce, by , is from The Engelhardt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cabrini Arendt
Added: Sunday, January 23, 2011

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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