1 tb Olive oil
3 cl Garlic
2 Shallots
1 ts Dried thyme
1/4 c Fresh parsley
8 Mushrooms
1 cn Plum tomatoes
1 c White wine
1 lb Scallops
1/2 lb Angel hair pasta
Salt and black pepper
Grated parmesan cheese

Heat oil in saute pan over medium heat. Saute garlic and shallots until soft. Stir in thyme & parsley. Add mushrooms. Cook a few minutes. Stir to mix well. Add tomatoes. Mix well. Add wine slowly. Increase heat to high. Boil and reduce liquid. Reduce heat and add scallops. Simmer 2-3 minutes. Do not overcook. Cook pasta in pot of boiling water for about 4 minutes. Drain. Place in large bowl. Pour scallops and sauce over pasta. Season with salt and black pepper. Toss together and serve. Approximately 8-10 minutes.