Champagne Scallops
Kimberly 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.
ingredients
- 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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