Scallops in Champagne Sauce

Champagne or sparkling wine adds a delicate flavor to a simple French sauce made with this elegant recipe for scallops. Tarragon with anise notes is a classic herbal seasoning for seafood dishes.
Heat the oil in a large nonstick skillet over medium-high heat. Dry the scallops with a paper towel. Place the scallops in the pan; cook for 3 minutes on each side or until tender. Remove from the mold; keep warm.Add the mushrooms and shallots to the skillet; simmer for 3 minutes or until the liquid has evaporated and the mushrooms are browned. Add the champagne, mustard, salt and tarragon, and scrape off the pan to prevent browning. Remove from heat; add sour cream. Serve with scallops.