Baby Scallops with Mushroom Sauce

Seared Baby Bay Scallops with a Creamy Mushroom Dijon Wine Sauce and Asparagus

Dry Scallops and season with pepper
Saute on high heat in a little evoo

Mushroom Sauce:

in pan you sauteed scallops - add in 2 tablespoons minced shallots, 1-2 cups sliced mushrooms and sautee until browned, add in 1 cup white wine, 1 tablespoon Dijon mustard, 1/2 tablespoon dried tarragon, and a little black pepper heat to a boil then add in 1/2 cup low fat sour cream and stir until incorporated.

Top Scallops with mushrooms and sauce - serve with Asparagus

Plate up and Enjoy!