Scallops in Champagne Sauce

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From January 2007 Cooking Light I saw this recipe and thought it was another fun way to use a little leftover champagne from New Years. Champagne lends this simple French-inspired sauce delicate flavor. Tarragon, with its anise-like overtones, is a classic herb seasoning in this dish. Fresh Tarragon would have been even better. Once again I halved this recipe to serve 2.
Recipe as below 4 servings (serving size: about 4 ounces scallops and 3 tablespoons sauce)
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

    Preparation

    Heat oil in a large nonstick skillet over medium-high heat. Pat scallops dry with a paper towel. Add scallops to pan - do not move scallops once you have placed them until you are ready to turn them--if they feel like they dont want to lift up they are not ready to turn yet.

    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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