1 lb. scallops
1/2 c. chopped celery
1 sm. sliced onion
1 sm. sliced green pepper
4 oz. sliced mushrooms
3/4 c. white wine
3 tbsp. olive oil
3 tbsp. butter

Poach scallops in their own juices in a covered dish in microwave for a few minutes, depending on their size. Stir once during cooking to change position of scallops. This method keeps scallop liquor intense and scallops tender. Saute seasoned celery and pepper until almost tender in oil and butter. Add onion on low heat to just wilt. Remove from pan and gently saute mushrooms. Add scallops and their own liquid and the vegetables to heat together. Remove, leaving drippings. Add wine. Reduce until thickened. Return all to pan. Heat through. Pour over fettucini that has been tossed with butter and lots of cracked black pepper. Serve with Parmesan cheese.