You are here : Home >> Champagne recipes

Scallops in Champagne sauce

4 servings (serving size: about 4 ounces scallops and 3 tablespoons sauce)

Ingredients : 1 1/2 tablespoons olive oil, 1 1/2 pounds sea scallops, 1 cup sliced 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 ( or dill if you prefer ), 1/4 cup reduced-fat sour cream.

4 servings (serving size: about 4 ounces scallops and 3 tablespoons sauce)

Ingredients : 1 1/2 tablespoons olive oil, 1 1/2 pounds sea scallops, 1 cup sliced 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 ( or dill if you prefer ), 1/4 cup reduced-fat sour cream.

Preparation

Heat oil in a large non-stick skillet over medium-high heat.

Pat scallops dry with a paper towel. Add scallops to pan; cook 2 to 3 minutes on each side or until done.

Remove from pan and 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 cream. Serve with the scallops.

Envoyer cet article par e-mail