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Champagne Scallops

KimberlyKimberly Smith

This rich and delightful seafood recipe is a nice and light meal after a holiday. A perfect way to use up extra open bubbly.


  • 8-10 scallops, washed and drained on paper towel
  • 2 TBLSP olive oil
  • 1 cup baby portabella mushrooms, diced
  • 2 stalks of green onions, chopped
  • 1/2 + champagne (left over)
  • 1 TBLSP Dijon mustard
  • 1/2 tsp. thyme
  • 1/2 cup non-fat Greek yogurt
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