Ingredients
1 1/2 tb olive oil
1 1/2 lb sea scallops
1 cup sliced shittake mushroom caps
1 1/2 tb chopped shallots
1/2 cup Champagne
1 tb Dijon mustard
1/4 tea salt
1/4 tea dried tarragon (or thyme)
1/4 cup recuded-fat sour cream (or half-n-half)
Preparation
1.Heat oil in large non-stick pan over med-high heat. Pat scallops dry.Cook scallops 3 minutes on each side or until done. Remove from pan. 2.Add mushrooms and shallots; saute 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.
