Wild Mushrooms And Scallops

3/4 fresh scallops
Olive oil for frying
Flour for dredging
1 tablespoon garlic, minced
1 tablespoon oregano
1/2 cup wild mushrooms (portabella, shitake, oyster, or mixed)
1/2 cup heavy whipping cream
1/2 cup chardonnay wine


Heat sauce pan with enough olive oil for frying over medium heat. Dredge
scallops in flour and shake off excess. Sauté' scallops for several minutes
in hot olive oil until golden on both sides, but be careful not to
overcook-- it does not take long! Remove scallops from pan and set aside on
a covered plate. Sauté' garlic, oregano, and mushrooms in skillet used for
scallops. Add the chardonnay wine and simmer for five minutes until
mushrooms are tender and flavors married. Add cream to wine/mushroom
skillet stirring constantly until hot and a little thickened. Return
scallops to sauce mixture to heat and then serve over wild rice or your
favorite rice mixture.

Servings: 3
Home Cookin 4.8 Chapter: Fish And Seafood