Scallops with Mushrooms
Serves 2

300g fresh scallops, including coral
1 or 2 shallots, finely sliced
200g small brown mushrooms, quartered
1 tablespoon butter
1tablespoon light olive oil
1/4 cup white wine (chardonnay is ideal)
1/2 cup light sour cream

Heat the oil and butter in a pan and add the shallots and mushrooms, tossing from time to time over a medium heat until the mushrooms are cooked. Add the wine and let the liquid reduce by half. Add the scallops, cover the pan and cook for a couple of minutes until they're opaque then stir in the light sour cream, blending it well with the pan juices. Season with salt and freshly ground pepper and heat until it starts to bubble.

Serve immediately. We had it with fluffy white rice and lightly cooked fresh asparagus with a squeeze of lemon. But it would be delicious with chunks of warm Italian ciabatta and a side salad.