Brown the scallops 4-5 minutes per side. Remove them from the pan.
Add the mushrooms, shallots, and garlic to the pan. Cook until softened.
Leaving the mushrooms, shallots, and garlic in the pan, lift it off of the heat and add the sherry to deglaze.
Return the pan to the heat. Add the cream and reduce the liquid by two thirds to create a sauce. If the cream isn't rich enough for you, add a couple pats of butter and stir.
Spoon the finished sauce over plated scallops and serve.
Video
Notes
This can be served with pasta, rice, or a nice loaf of bread.