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.

Rate this
Save this recipe 1


  • 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
Save a shopping List


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.

Recipe Notes

Add a note

Recommended Recipes

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web

create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

This recipe appears in these collections

See more collections

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.