1 lb. large scallops
3 tbsp. canola oil
1 cup wild mushrooms, crimini, portabella, shitake
2 cups sweet marsala wine
4 oz. butter
1 lb. linguine

1. Cook linguine.

2.  Place 3 tbsp. canola oil in hot sauté pan.  Brown off each side of the scallops. 
Season with salt and pepper.

3. After browning the scallops, add the mushrooms and sauté for 1 minute.

4. Add the marsala wine.   Your pan will flame.
 This is a reaction from the alcohol  in the marsala wine. 
The flame will reduce. 
After the flame has reduced,  add the butter and reduce down by 1/2 or until it begins to thicken. 
Season to taste with salt and pepper if needed.

5.  Add sauce to linguine or a pasta to your preference.

ENJOY!