1 lb Scallops
3/4 c  Milk or enough to cover
1/3 c  Flour
4 tb Each butter and oil
4    Cloves fresh garlic, minced
10    Fresh mushrooms, sliced
2    Shallots, chopped
1 ts Lemon juice
Sherry

Wash scallops well to remove sand. Place in small bowl and cover with
milk. Let stand for 10 minutes. Drain well and coat with flour. shake
off excess flour and set aside. Melt butter in large skillet, add oil and
half the garlic and cook a few seconds. Add mushrooms, shallots and
remaining garlic. Stir constantly until done. Add scallops and lemon
juice; cook for 2 to 3 minutes, stirring occasionally, until scallops are
just done. Remove scallops to serving platter and keep warm. Add a dash
of sherry and deglaze the pan. Pour over scallops and serve.