1 c. sliced, fresh mushrooms
2 cloves garlic, finely chopped
1/3 c. butter
1 lb. bay scallops
3 tbsp. lemon juice
2 tbsp. dry sherry
Hot cooked rice
Chopped parsley, optional

In large skillet, over medium high heat, cook and stir mushrooms and garlic in butter until tender. Add scallops and lemon juice; cook and stir until scallops are opaque, about 3 to 5 minutes. Stir in sherry, heat through. Serve immediately with rice. Garnish with parsley if desired. Serves 4.