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.