4 tsp. butter
1 c. sliced mushrooms
4 stalks asparagus, chopped
4 scallions, chopped
2 cloves garlic, minced
8 oz. bay scallops (if lg., cut in 2 inch slices)
2 tsp. dry sherry or white cooking wine
2 tbsp. Parmesan or Romano cheese
1 tsp. lemon juice
Salt and pepper to taste

Saute onions, vegetables and garlic in butter. Add scallops and saute for 2 minutes. Stir in wine, salt, pepper, Parmesan cheese and lemon. Bring to a boil only for 1 minute. Take away from heat. Sprinkle with shredded cheese (Mozzarella, Romano, Monterey jack, etc.). Cover and let melt. Serve over pasta.