Combine the wine, shallots, thyme, salt and
pepper to taste in a skillet and bring to a
boil over high heat. Add the scallops and cook
covered for 1 minute. Immediately remove the
scallops and set aside on a plate. They should
Add the mushrooms and broth and cook until the
liquid is reduced by half, about 10 minutes.
Add the cream and any juices that have collected
around the scallops. Reduce the heat to medium
and cook until the liquid thickens and becomes
saucelike, another 5 minutes or so. Remove the
skillet from the heat and swirl in the butter.
Check the seasonings and add salt as desired.
Preheat the broiler. Arrange the scallops in
a large gratin dish or in four scallop shells
and spoon over the sauce. Place the dish under
the broiler until the top begins to show areas
of golden color 2 - 3 minutes. Serve immediately.