1/2 lb. fresh oyster mushrooms, sliced
1-1/2 lbs. bay scallops
2-3 cloves garlic (crushed or minced)
1/4 cup butter
1/4 cup green pepper, chopped
3 tbsp. unsifted all-purpose flour
1-1/2 cups milk
2 tsp. salt
dash of pepper
dash of cayenne
1/4 cup sherry or wine

Wash scallops in cold water; drain. Heat large skillet. Cook scallops in butter (2-3 tsp.) or olive oil and garlic for about 2-3 minutes over medium heat. Set aside. In the same skillet, heat butter and add mushrooms and green pepper. Cook for 5 minutes, stirring occasionally. Remove from heat and blend in flour; then add milk, salt, pepper, and cayenne. Bring to a boil, stirring. Add sherry or wine and scallops, reheating gently. Serve hot over pasta or wild rice with vegetables on the side.