In a large pot, hat the oil and briefly saute the garlic
and shallots. Add the basil, parsley, thyme,
tomatoes and wine. Bring to a boil and simmer
for 20 minutes. Then add the mushrooms.
In a frying pan,
gently sauté the scallops in a little olive
oil and butter. Add the lemon juice and pepper
(this cooks in minutes so don't overcook).
Combine the sauce
and scallops and serve immediately over hot