Instructions: In a large suasepan or skillet, melt the butter over moderate heat. Add the mushrooms, shallots, and garlic; sauteeuntil 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.

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