Scallops in Champagne Sauce

From Cooking Light January 2007

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 1⁄2 tablespoons olive oil
• 1 1⁄2 lbs sea scallops
• 1  cup  sliced  shiitake mushroom caps (about 4 ounces)
• 1 1⁄2 tablespoons  chopped shallots
• 1⁄2 cup  champagne or 1⁄2 cup  sparkling wine
• 1  tablespoon Dijon mustard
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon dried tarragon
• 1⁄4 cup reduced-fat sour cream

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Pat scallops dry with a paper towel.
3. Add scallops to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.
4. Add mushrooms and shallots to pan; sauté 3 minutes or until liquid evaporates and mushrooms darken.
5. Stir in Champagne, mustard, salt, and tarragon, scraping pan to loosen browned bits.
6. Remove from heat; stir in sour cream.
7. Serve with scallops.