Title: Scallops In Champagne Sauce
  Categories: Main dish, Shellfish
       Yield: 4 Servings
 
       2 lb (900 g) scallops
       2 c  Champagne ("Brut", or "Extra
            -Dry") or dry white wine
       2 tb (30 ml) shallots, finely
            -chopped
       4 tb (60 ml) low-fat or non-fat
            -sour cream
       2 tb (30 ml) flour
            Salt and freshly ground
            -black pepper to taste
       4 tb (60 ml) dry bread crumbs.
 
   Combine the Champagne and the shallots in a large saucepan (large enough to
   hold the scallops) and bring to a boil over high heat. Reduce the heat to
   medium and simmer until the amount of liquid is reduced by half. Add the
   scallops and continue to cook over medium heat for 5 to 7 minutes, until
   the contents of the pan almost reach a boil and the scallops have become
   firm and white. The scallops should be under-done at this point. Remove the
   scallops with a slotted spoon and place in an oven proof gratin dish,
   quiche pan, or other shallow container. Thoroughly mix the flour with the
   sour cream and add to the liquid remaining in the pan, stirring to combine
   thoroughly. Bring the liquid to a boil and continue to boil over high heat
   until it is the consistency of heavy cream. This may take from 2 to 5
   minutes, depending on how much liquid the scallops gave up. Spoon the
   liquid over the scallops, sprinkle with the bread crumbs, and place under a
   pre-heated broiler until the bread crumbs have browned, 2 to 4 minutes.
   Serve immediately. Serves 4 to 6, or 8 as an appetizer.