Scallops Tommy

Ingredients

• 1 1/2 cups thinly sliced white onions
• 1/2 cup fish stock or 1/4 cup each water and dry vermouth
• 2 pounds scallops – Nantucket scallops preferred (if you use the larger sea scallops, slice them horizontally in two or three)
• 1 tablespoon unsalted butter
• 2 cups sliced Cremini mushrooms
• 1 tablespoon chopped fresh thyme or marjoram (or 1 teaspoon dried)
• sea salt and freshly ground white pepper to taste
• 1/4 cup Fino Sherry

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