scallops in cream sauce

• 1 lb sea scallops
• 2 tablespoons butter
• 12 lb sliced mushrooms
• 3 scallions, sliced
• 14 cup dry vermouth
• 2 tablespoons lemon juice
• 14 cup heavy cream
• salt and pepper

1. salt and pepper scallops.
2. melt butter in large pan, saute scallops on both sides, remove.
3. add mushrooms and white part of scallions, cook until mushrooms brown, remove.
4. add vermouth to deglaze pan and reduce.
5. add lemon juice, and heavy cream, heat to thicken.
6. return everything to pan, garnish with green part of scallions.

scallops, butter, mushrooms, scallions, lemon juice, heavy cream, salt

Taken from www.food.com/recipe/scallops-in-cream-sauce-47652 (may not work)