"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!


Scallops in Prosecco Sauce #Mionetto Prosecco Brut D.O.C. #Weekly Menu Plan

Scallops in Prosecco Sauce: simplelivingeating.com

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.  

Scallops in Prosecco Sauce: simplelivingeating.com

Let's be candid here... Champagne is a lovely beverage, but Prosecco has much more bang, or possibly bubble for the buck$$.

Scallops in Prosecco Sauce: simplelivingeating.com

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

by from Mionetto Prosecco USA
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


  1. And you can open a bottle of prosecco with a sword.

  2. Diane, you always have the best recipes! This one is no exception to the rule. I have never tried making scallops at home. I think I may have to!

    1. Thanks Cynthia,
      I can't take credit for this one, but I can confirm that it is delicious.

  3. Hi Diane,
    Coming to you today from Rain Soaked Texas, but we are ok and still here. Your Scallops would be a very special treat for us! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday this week.
    Come Back Soon!
    Miz Helen

  4. How delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!


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