2 tbsp (30 ml) butter
2 garlic cloves, minced
1/2 lb (225 g) mushrooms, sliced
1 lb (450 g) sea scallops
1/4 cup (60 ml) dry white wine
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) dried thyme
1/4 tsp (1 ml) dried basil
1/4 tsp (1 ml) dried oregano
Chopped fresh parsley
In a medium frying pan over medium heat, melt butter and saute garlic and mushrooms for two minutes.
Add scallops and saute until they become opaque four to five minutes depending on their size. Transfer scallops, garlic and mushrooms to a warmed plate and keep warm.
To pan drippings, add wine, salt, thyme, basil and oregano, raise heat to high and boil until liquid is reduced by half, about one minute. Lower heat to medium and return scallops, garlic and mushrooms to pan, stirring until reheated.
Serve sprinkled with parsley.
This recipe is from How To Cook Fish - http://www.howtocookfish.info