This post is sponsored by Mionetto. All opinions are my own.
Prosecco is now a leading sparkling beverage in America, and I couldn't be happier. It has always been one of my favorite drinks.
Part of my love of prosecco may be rooted in my Italian heritage, yes, I am prejudice toward good Italian wine... I am also from New England where being thrifty is a sign of good character.
Let's be candid here... Champagne is a lovely beverage, but Prosecco has much more bang, or possibly bubble for the buck$$.
Mionetto Prosecco Brut D.O.C. is no exception. For under $20 dollars this sparkling wine is terrific... seriously at any price it is just good. It has aromas of golden apple and white peach...and it is well balanced with a clean dry finish.
So any dish that requires a sparking wine as an ingredient use Mionetto's prosecco. This scallop dish, provided by the company, was a first class dinner that even my kids loved. They told me that the meal was "restaurant quality." I don't get that compliment every night.
Just remember if you decide to make this tasty meal... buy two bottles of Mionetto's prosecco, so you have some left to drink with the meal. (PS: sipping prosecco while cooking is wonderful...and highly recommended!)
Scallops in Prosecco Sauce
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients (4 servings)
- 1 1/2 tablespoons olive oil
- 1 1/2 pounds sea scallops
- 1 cup sliced shitake mushroom caps (about 4 ounces)
- 1 1/2 tablespoons chopped shallots
- 1/2 cup Prosecco DOC
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon dried tarragon
- 1/4 cup reduced-fat sour cream
1) Heat oil in a large nonstick skillet over medium high heat.
2) Pat scallops dry with a paper towel.
3) Add scallops to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm. (tent with aluminum foil.)
4) Add mushrooms and shallots to pan; saute 3 minutes or until liquid evaporates and mushrooms darken.
5) Stir in prosecco, mustard, salt and tarragon; scraping pan to loosen browned bits.
6) Remove from heat; stir in sour cream. Serve over scallops.
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Weekly Menu Plan:
Sunday: Japanese Curry (Leftovers frozen) with Brown Japanese Rice
Meatless Monday: Broccoli Cheddar & Wild Rice Casserole (with leftover cold cuts thrown in)
Tuesday: Sautéed Chicken Breasts with
Tomato Salsa and Melted Provolone with Pesto Pasta
Wednesday: Creamy Pasta with Crispy Salami (to get rid of leftover hard salami)
Thursday: Kielbasa, Sauerkraut, Boiled Fingerling Potatoes, and Swiss Chard
Friday: Trader Joe's Frozen Seafood Mix in a Stir-Fry with leftover Vegetables and Rice
Saturday: Chicken and Celery Stir-Fry with Quinoa