Scallops In Champagne Sauce

• 1 1/2 tablespoons olive oil
• 1 1/2 lbs sea scallops
• 1 cup sliced shiitake mushroom caps (about 4 ounces)
• 1 1/2 tablespoons chopped shallots
• 1/2 cup champagne or 1/2 cup sparkling wine
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon dried tarragon
• 1/4 cup reduced-fat sour cream

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Pat scallops dry with a paper towel.
3. Add scallops to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.
4. Add mushrooms and shallots to pan; saute 3 minutes or until liquid evaporates and mushrooms darken.
5. Stir in Champagne, mustard, salt, and tarragon, scraping pan to loosen browned bits.
6. Remove from heat; stir in sour cream.
7. Serve with scallops.

olive oil, scallops, shiitake mushroom, shallots, champagne, mustard, salt, tarragon, sour cream

Taken from www.food.com/recipe/scallops-in-champagne-sauce-204709 (may not work)