2 tbsp. olive oil
1 tbsp. butter
1/4 lb. Shitake mushrooms, sliced
1 lb. scallops
1/2 c. dry sherry or dry white wine
1 tsp. grated lemon zest
1 tbsp. chopped fresh dill weed
1/4 c. half & half cream
1/4 c. grated Parmesan cheese
Salt and pepper
1/4 lb. vermicelli, cooked and drained

Heat half of oil and butter in non-stick skillet over high heat. Add mushrooms and saute until just tender. Remove from pan and reserve.

Heat remaining oil and butter in skillet. Add scallops, cooking until opaque, about 2-4 minutes. Remove with slotted spoon and reserve. Add sherry, lemon zest, and dill to skillet and cook until reduced by 1/3. Stir in half & half and cheese, heat to melt cheese.

Return mushrooms and scallops to skillet, tossing to coat. Season to taste with salt and pepper. Serve over warm pasta using dill sprigs as a garnish. Makes 4 servings.