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Scallops in Champagne Sauce

  Makes 4 servings, 4 ounces scallops and 3 tablespoons sauce
  Prep Time: 5 minutes
  Total Time: 15 minutes
  Ease of Preparation: Easy

   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 dried tarragon
   1/4 cup reduced-fat sour cream


1. Heat oil in a large nonstick skillet over medium-high heat. Pat scallops dry. 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 until liquid evaporates and mushrooms darken (about 3 minutes ). Stir in Champagne, mustard and tarragon. Remove from heat; stir in sour cream. Serve with scallops.

Nutritional Notes: calories 238; fat 8.6g (sat 2g,mono 3.9g,poly 1.1g); iron 1.3mg; cholesterol 64mg; calcium 76mg; carbohydrate 8.1g; sodium 384mg; protein 30.3g; fiber 0.4g