3 tbsp. butter
2 pts. scallops
Salt and fresh ground pepper
2 tbsp. chopped scallions
2 c. fresh sliced mushrooms
12 cherry tomatoes
1/4 c. dry white wine
1 c. heavy cream
1 tbsp. chopped parsley

Heat 2 tablespoons butter in large skillet. When butter is hot, but before it browns, add the scallops. Cook over high heat, shaking the skillet and stirring. Sprinkle with salt and pepper. Cook about 2 minutes. Remove and keep warm.

To the skillet, add onions; cook briefly. Add mushrooms and tomatoes; cook about 1 minute (stir often). Add wine and reduce liquid by 1/2. Add cream. Cook down over high heat 3 minutes. Add scallops. Swirl in the remaining butter. Sprinkle with parsley and serve on rice. Serves 4.