1/2 c. unsalted butter, cut into pieces
6 oz. button mushrooms, cut into 1/4" thick slices
6 med. shallots, finely chopped (can use chopped onions)
4 1/2 c. heavy cream
2 tbsp. gin
1 tbsp. dry vermouth
1/4 tsp. salt
3/4 lb. bay scallops

In a large saucepan or skillet, melt the butter over moderate heat. Add the mushrooms, shallots and garlic; saute until tender, 2-3 minutes. Add the cream, gin, vermouth and salt. Raise the heat and gently boil until the mixture is thick and reduced by 1/3 to 1/2 for 15-20 minutes.

Stir in the scallops and simmer 2-3 minutes more. Serve immediately over cooked pasta. (Angel hair or spaghettini.)