Scallops In Champagne Sauce - cooking recipe

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

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; 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.