Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      stick         unsalted butter
   6      ounces        button mushrooms -- 1/4 inch slices
   6                    shallots -- medium, finely
                        -- chopped
   4      cloves        garlic -- finely chopped
   4 1/2  cups          heavy cream
   2      tablespoons   gin
   1      tablespoon    dry vermouth
     3/4  teaspoon      salt
     3/4  pound         scallops -- meduim, cut in
                        -- quarters

Preparation:

In a large suasepan or skillet, melt the butter over moderate heat. Add the mushrooms, shallots, and garlic; sauté‚until tender, about 2-3 minutes. Add the cream, gin and vermouth and salt. Increase heat and gently boil until the mixture is reduced by a third, about 15-20 minutes while stiring constantly to prevent burning. Stir in scallpos and simmer 2 to 3 minutes more. Do not over cook the scallops or they will be tough. Serve immediately over thin spaghetti or angel hair pasta.