Scallops in a Mushroom Cream Sauce

I was at Whole Foods the other day when I decided to buy some scallops, not really knowing what I wanted to do with them.  When I got home I looked and saw we had some mushrooms that were unopened, so I quickly googled an easy cream sauce, and came up with this recipe!  I served it with garlic mashed potatoes, but you can literally put it over anything. They tasted great, but visually... not so much.  Nonetheless, a great recipe for you....

Ingredients:

3 tbsp butter
1 lb scallops
Salt and pepper to taste
2 tbsp chopped scallions
1 cup sliced mushrooms
Handful of chopped cherry tomatoes (remove seeds)
1/4 cup dry white wine
1 cup heavy cream

Directions:

Heat 2 tbsp of butter in large skillet.  When butter is hot, but before it browns, add the scallops.  Cook, shaking the skillet.  Sprinkle with salt and pepper and cook for 2 minutes.  Remove scallops from pan and keep warm.

Add scallions to the skillet and cook for a minute or so.  Add mushrooms and chopped tomatoes.  Cook for 2 minutes, stirring often.

Add wine, and cook until liquid is reduced by half. Add cream.  Cook for an additional 3-5 minutes.  Add scallops, and swirl in remaining butter.  Serve.

Not the prettiest dish, but tastes good!