Scallops in a Mushroom Champagne Sauce





This dinner took nearly all of Sunday afternoon to prepare - not the cooking part, but the getting the ingredients at the store part. We went to Earth Fare then to Harris Teeter (b/c they had scallops on sale for $8.99/lb!). Well of course, we get there and they were all out of the scallops. So back to Earth Fare we went. Of course, the price was wayy more expensive than HT, but we'd already had our dinner all planned out so we went for it. Finally after all that, we were on our way home. Well, once at home we realized we didn't have quite everything. Since Michael likes to remember the ingredients instead of make a list, we didn't get any champagne or shallots. That meant another trip back to a different Harris Teeter. Then wouldn't you know, they had the scallops for the sale price! Shoot!

After all that hassle, the dinner was
totally worth it. I think the Earth Fare scallops were probably way better anyways. The recipe came from Cooking Light, so you know it's good for ya! The original recipe did call for shiitake, but we used oyster instead. I've never cooked with oyster mushrooms & man are they good! The original also called for 1.5 lbs of scallops, but we couldn't justify that much at that price - if you want to serve 4 though, I'd say go for 1.5 lbs (you still will probably have enough of the sauce). We served them with some delicious asparagus that Michael created - we'll post the recipes for them soon.

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 pound sea scallops
  • 1 cup sliced oyster mushrooms (about 4 ounces)
  • 1 1/2 tablespoons chopped shallots
  • 1/2 cup Champagne or sparkling wine
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried tarragon
  • 1/4 cup reduced-fat sour cream

Directions

  1. Heat oil in a large nonstick skillet over medium-high heat. Pat scallops dry with a paper towel. Add scallops to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.
  2. Add mushrooms and shallots to pan; sauté 3 minutes or until liquid evaporates and mushrooms darken.
  3. Stir in Champagne, mustard, salt, and tarragon, scraping pan to loosen browned bits. Remove from heat; stir in sour cream. Serve with scallops.

23 comments:

Melissa said...

I definitely looks worth all the trouble! I love scallops!

♥peachkins♥ said...

Scallops are a little bit expensive here but this looks like its worth trying..*drool*

Sharon said...

I have grocery days like that all the time! The photos are beautiful and it looks like a meal worth the work!

Hornsfan said...

Man, making runs to grocery stores only to find out that they don't have what you want is so frustrating! However, when I see what you made I can see why you went back, these look tasty :)

Donna-FFW said...

Mushroom champagne sauce alone has me wanting this dish!

Juliana said...

Scallops...are yummie, now, with mushroom champagne sauce? I can only imagine...yummier :-) The pictures are great!

Kerstin said...

I love scallops (definitely worth making a few trips for)! That champagne sauce sounds perfect with them - yum!

My Carolina Kitchen said...

We love scallops and always try to fine the "dry packed" ones. They are so much better but they are hard to find in everyday supermarkets. They're more expensive but well worth the extra $'s.
We've all been on the grocery story merry go around and it's very frustrating. But a good meal is always worth it.
Sam

Mary said...

Getting all the ingredients is half the fun. Your dish from title to presentation is a killer and very nicely done. Have a wonderful day.

Grace said...

i'm glad your food was worth the effort! confession: i can't stand the texture of scallops in my mouth, but truthfully, i've never seen them look so appetizing. :)

Leslie said...

whoooo, thats a lot of running around for dinner. I think I would have stopped for pizza!!! lol

Stacey said...

Wow, that is a great deal for scallops! I never find them on sale here!

It looks amazing.

lisaiscooking said...

That looks great! The sauce sounds delicious.

Jackie @PhamFatale.com said...

mmmm scallops are my guilty pleasure. I don't cook these kinds of dish very often because it's quite pricey... heck, I think I'm going to run to the store right now and go get some for tomorrow. I'm craving for scallops in a mushroom sauce. Yum!

♥peachkins♥ said...

Hi. you can find grass jelly on most asian stores there.

Sara said...

This looks amazing! I love scallops, but I don't make them nearly often enough.

burpandslurp said...

oh man! nice and juicy and succulent...just the way scallops should be! and with mushroom champagne sauce! *SWOON* I think any man/woman who cooks this for her/his lover will be receiving wedding proposals that night!

Chef E said...

I just went through your blogs and caught up, the snapper tacos are amazing, we love fish tacos in this house, and the scallops is just as great, heck all your food and photos rock on here!au

Sasha said...

Wow, this looks great! It's my first time on your blog and I love it. Good recipes, great pictures and good web design too. = )

Elra said...

Oh WOW!
Your dish look so professional, and irresistible. Beautifully capture!

Ginger said...

Your photos are beyond amazing. The scallops sound incredible!! YUMMY! Thanks for stopping by my blog because that means I found your wonderful blog. YEA!!!

Culinary Wannabe said...

Sure looks beautiful! Worth the trouble for sure. :)

The Duo Dishes said...

Your photography is so great. This looks amazing.

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