This is a pretty easy appetizer dish to make, not to mention it takes very little time. The most important thing to remember is to get your pan hot as hell before you start cooking the scallops. Not glowing red hot, just put your hand over and close to the pan till you go "Yikes". I did not get to cook these and the color could have been better, we were a bit rushed making the dish and I noticed we also forgot to add the parsley. INGREDIENT Butter ( unsalted) Shallots (minced) White Mushrooms ( Sliced) Asparagus (Peeled, cut into 2in & blanched) Sherry Wine Olive Oil Scallops (sea or bay) Salt & Black Pepper Parmesan Cheese (grated) Parsley (chopped) Lemon Wedges Procedure 1) Heat 2 tablespoons butter and cook the shallots 1 minute. 2) Add the mushrooms and cook 2 minutes, stirring. 3) Add the asparagus, cook 1 minute, add the sherry, and set aside. 4) Using a nonstick pan, heat the oil until very hot. 5) Season the scallops, and sear until golden brown. 6) Add the remaining butter halfway through cooking to achieve a nutty flavor. 7) Divide mushrooms and asparagus among plates and top with scallops. 8) Sprinkle with Parmesan cheese and parsley, and serve.