Scallops in Champagne Sauce with Mushrooms
Appetizers • European
Description
Scallops in Champagne Sauce with Mushrooms
Ingredients
- Olive Oil 1½ tablespoons
- Scallops 25 oz
- Fresh Mushrooms 5 oz
- Shallot 1 head
- Salt ¼ teaspoon
- Dijon Mustard 1 tablespoon
- Dry Champagne ½ cup
- Dried Barberry ¼ teaspoon
- Sour Cream 2½ tablespoons
Step-by-Step Guide
Step 1
In a large skillet, heat the olive oil over medium heat. Pat the scallops dry with a paper towel and sauté in the oil for about 3 minutes on each side until cooked through. Transfer to a plate, cover with foil, and keep warm.
Step 2
Add the thinly sliced mushrooms and finely chopped shallot to the skillet. Sauté over medium heat for 3 minutes until all the liquid has evaporated.
Step 3
Add the champagne, mustard, salt, and tarragon, stirring to combine. Remove from heat and stir in the sour cream.
Step 4
Serve the scallops drizzled with the sauce.
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