Scallops in a Champaigne Tarragon Sauce

Scallops in a Champaigne Taragon Sauce-Gianno's

8 oz. Cooked Penne Pasta
2-3 oz. Sliced Mushrooms
1 oz. Olive Oil
6-8 pcs. Dry Scallops
1 oz. Champaigne
2 Tbsp. Fresh Taragon
Pinch Salt, Pepper, & Nutmeg
6 oz. Heavy Cream
1 oz. Butter
1 oz. Parmesan
1 tsp. Chopped Parsley

Put 1 oz. olive oil in sautee pan.  Add mushrooms and scallops.  Sautee till medium rare.  Add champaigne and reduce.
Add 6 oz. (volume) of heavy cream, taragon, and butter.  Let sauce cook down for 30-60 seconds.
Add pasta.
Continue to sautee until sauce thickens to desired level. 
Garnish with fresh grated parmesan and chopped parsley.