Seared Scallops In Mushroom White Wine Sauce

• 1 pound sea scallops
• Olive oil spray
• 4 cups mushrooms, stemmed and quartered
• 1/2 cup white wine
• 1 tablespoon minced thyme leaves
• Salt and freshly ground pepper to taste

1. Spray the scallops lightly with oil.
2. Heat a large, heavy-bottomed nonstick skillet over medium heat until hot.
3. Add the scallops and sear until browned on both sides.
4. Add the mushrooms and saute until cooked.
5. Use a slotted spoon to put on a plate.
6. Pour the wine into the skillet, add the thyme and cook, stirring, until reduced by half.
7. Season to taste with salt and pepper.
8. Place the scallop mixture back into the pan and coat with the sauce.
9. Divide among 4 plates and serve immediately.

scallops, olive oil spray, mushrooms, white wine, thyme, salt

Taken from cooking.nytimes.com/recipes/6773 (may not work)