Wild Mushrooms and Scallops

3/4 fresh scallops
Olive oil for frying
Flour for dredging
1 tbsp. garlic, minced
1 tbsp. oregano
1/2 cup wild mushrooms (portabella, shiitake, oyster, or mixed)
1/2 cup heavy whipping cream
1/2 cup chardonnay wine

Heat sauce pan with enough olive oil for frying over medium heat.
Dredge scallops in flour and shake off excess.  Saute' scallops
for several minutes in hot olive oil until golden on both sides,
but be careful not to overcook-- it does not take long!  Remove
scallops from pan and set aside on a covered plate.  Saute' garlic,
oregano, and mushrooms in skillet used for scallops.  Add the
chardonnay wine and simmer for five minutes until mushrooms are
tender and flavors married.  Add cream to wine/mushroom skillet
stirring constantly until hot and a little thickened.  Return
scallops to sauce mixture to heat and then serve over wild rice or
your favorite rice mixture.

3 servings.