Champagne ScallopsKimberly 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
Heat oil in pan over med to high heat. Sear scallops until golden, remove from pan, keep warm in oven. In same pan saute mushrooms and onions 3-4 minutes until mushrooms are tender. Slowly add champagne, mustard, and thyme. careful not to burn yourself on the steam. Stir until well mixed, scrapping the drippings into your sauce from the seared scallops. Remove from heat and add the yogurt, mixing well. May add a little more champagne or water to thin. Pour over the top of the warmed scallops. Serves 2 to 3 people.