Yield: 4 servings

1/4 cup butter
1/4 cup dry white wine
2 tablespoons parsley, minced
1 tablespoon shallots, chopped
2 tablespoons pale dry sherry
1 pound scallops
1/2 pound mushrooms, thinly sliced

Combine butter, wine, parsley, shallots and sherry in crockery pot. Cook, uncovered, on high (300 degrees F) until sauce bubbles and is reduced slightly. Add scallops and mushrooms. Cover. Cook 10 to 15 minutes or until cooked through.