Scallops in Champagne Sauce

I didn't really care for this dish. The sauce was good and the scallops were fine...they just didn't go together in my opinion. And they seemed to be separate as I ate them. I did think the scallops were on the bland side. The sauce was like a stroganof sauce that you would mix with beef. The champagne (we used Proscecco) didn't add any flavor and overall I found the dish boring.

Scallops in Champagne 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

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.

Yield: 4 servings (serving size: about 4 ounces scallops and 3 tablespoons sauce)

CALORIES 238 (33% from fat); FAT 8.6g (sat 2g,mono 3.9g,poly 1.1g); PROTEIN 30.3g; CHOLESTEROL 64mg; CALCIUM 76mg; SODIUM 534mg; FIBER 0.4g; IRON 1.3mg; CARBOHYDRATE 8.1g

Cooking Light, JANUARY 2007