In a medium frying pan over medium heat, melt
butter and saute garlic and mushrooms for two minutes.
Add scallops and saute until they become
opaque four to five minutes depending on their size. Transfer
scallops, garlic and mushrooms to a warmed plate and keep warm.
To pan drippings, add wine, salt, thyme,
basil and oregano, raise heat to high and boil until liquid is
reduced by half, about one minute. Lower heat to medium and
return scallops, garlic and mushrooms to pan, stirring until
Serve sprinkled with parsley.