Scallops in Champagne Sauce Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Jennifer Brulé
Champagne or sparkling wine lends delicate flavor to the simple French-inspired sauce in this elegant scallop recipe. Tarragon, with its anise-like overtones, is a classic herb seasoning for seafood dishes.
Ingredients
- 1 1/2 tablespoons olive oil
- 1 1/2 pounds sea scallops
- 1 cup sliced shiitake mushroom caps (about 4 ounces)
- 1 1/2 tablespoons chopped shallots
- 1/2 cup Champagne or sparkling wine
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon dried tarragon
- 1/4 cup reduced-fat sour cream
Instructions
- Heat oil in a 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.
- Add mushrooms and shallots to pan; sauté 3 minutes or until liquid evaporates 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.
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