Categories: Seafood

Ingredients

• 1 1/2 tbsps. olive oil
• 1 1/2 pounds sea scallops
• 1 cup sliced shitake mushroom caps (about 4 oz.)
• 1 1/2 tbsps. chopped shallots
• 1/2 cup champagne or sparkling wine
• 1 tbsp. dijon mustard
• 1/4 tsp. salt
• 1/4 tsp. dried tarragon
• 1/4 cup reduced fat sour cream

Directions

1. 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.

2. Add mushrooms and shallots to pan; saute 3 minutes or until liquid evaporates and mushrooms darken. Stir in champagne, mustard, salt, browned bits. Remove from heat; stir in sour cream. Serve with scallops.

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