2 tsp. butter
1 c. sliced mushrooms
4 med. scallions (green onions), cut into 1-inch pieces
2 garlic cloves, minced
8 oz. bay scallops (or sea scallops, cut into 1-inch pieces)
2 tbsp. dry sherry
1 tbsp. plus 1 tsp. grated Parmesan cheese
1 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
1 oz. provolone cheese, shredded
1 c. cooked long-grain rice (hot)

In 10-inch skillet, heat butter until bubbly and hot; add mushrooms, scallions and garlic and saute, stirring constantly, for 3 minutes. Add scallops and saute for 2 minutes; stir in sherry, Parmesan cheese, lemon juice, salt and pepper and bring mixture to a boil. Sprinkle with provolone cheese, cover and cook until cheese is melted, about 1 minute. Serve over rice. Makes 2 servings.