Scallops in Champagne Sauce

1½ tbsp. olive oil
1½ pounds sea scallops
1 cup sliced shiitake mushroom caps
1½ tbsp. chopped shallots
1/2 cup Champagne or sparkling wine
1 tbsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. tarragon
1/4 cup sour cream

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.

Add mushrooms and shallots to pan; sauté 3 minutes or until liquid evaporates
and mushrooms darken. Stir in Champagne, mustard, salt, and tarragon,
scraping pan to loosen browned bits. Remove from heat; stir in sour cream.
Serve with scallops.

4 servings