1 lb. box scallops
1/4 c. olive oil
3 cloves garlic, minced
1/4 lb. mushrooms, sliced
1/2 lb. linguini, cooked
2 tbsp. grated Parmesan cheese
2 tbsp. minced fresh parsley
2 tbsp. dry sherry
Salt and pepper to taste

Rinse and drain scallops, pat dry. In large skillet, heat olive oil over medium heat. Cook garlic 1 minute. Add mushrooms, cook 2-3 minutes. Add scallops and sherry. Cook for 3 to 5 minutes until scallops are opaque. Season with salt and pepper to taste. Place hot pasta on serving platter. Top with scallops, sprinkle with Parmesan cheese and parsley. Serves 4.