1 1/2 lbs. bay scallops
Flour for dusting
1/2 stick butter
1/4 c. olive oil plus 3 tbsp. olive oil
3 tbsp. minced shallots
1 clove garlic
1/2 lb. fresh mushrooms, sliced
1 1/2 tsp. thyme
1 tbsp. basil
1 1/2 c. dry white wine
1 c. plum tomatoes, seeded and chopped
2 tbsp. fresh chopped parsley
Lemon juice to taste
Salt and pepper

Dust scallops with flour and saute in 1 tablespoon butter and 3 tablespoons olive oil, until scallops are firm. Season with salt and pepper and transfer to a bowl. Reserve the liquid from the scallops and butter.

Add remaining olive oil to pan and saute scallops and garlic for 1 minute. Add mushrooms and saute until mushrooms start to lose their juices. Add white wine and reduce by half. Add tomatoes, thyme, basil and the reserved liquid from the scallops. Stir until thickened. On low heat, add scallops, parsley. Season with lemon juice, salt and pepper.

Serve on a bed of spinach fettuccine.