Scallops In Champagne Sauce
From cooking light january 2007
Steps
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.
Saut 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.
Ingredients
olive oil, sea scallops, shiitake mushroom caps, shallots, champagne, dijon mustard, salt, dried tarragon, reduced-fat sour cream