RECIPE

Champagne or sparkling wine lends this simple French-inspired sauce delicate flavor. Tarragon, with its anise-like overtones, is a classic herb seasoning in this dish.

Yield: 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 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; 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.