3 tbsp. butter
1 lb. asparagus, cut diagonally into 1" pieces
1/2 lb. med. mushrooms, sliced
1 sm. onion, thinly sliced
1 sm. garlic clove, cut in half
1 lb. fresh or frozen (thawed) sea scallops
1/4 c. cooking or dry white wine
3/4 tsp. salt
1/8 tsp. pepper
1/2 c. half & half

In 12" skillet over medium heat in hot butter, cook asparagus, mushrooms, onion and garlic until vegetables are tender, about 10 minutes, stirring occasionally. Discard garlic; remove vegetables to medium bowl; set aside.

In same skillet, over medium heat, cook scallops, wine, salt and pepper, stirring frequently, until scallops are tender, about 5 minutes. Stir in half and half and vegetables; heat through. Makes 4 servings.