fresh mushrooms, sliced
1Wash scallops well to remove sand.
2Place in small bowl and cover with milk.
3Let stand for 10 minutes.
4Drain well and coat with flour, shake off excess flour and set aside.
5Melt butter in large skillet, add oil and half the garlic and cook a few seconds.
6Add mushrooms, shallots and remaining garlic. Stir constantly until done.
7Add scallops and lemon juice; cook for 2 to 3 minutes, stirring occasionally, until scallops are just done.
8Remove scallops to serving platter and keep warm.
9Add a dash of sherry and deglaze the pan.
10Pour over scallops and serve.