Seafood - Seared Scallops in Mushroom White Wine Sauce

1 pound sea scallops
Olive oil spray
4 cups mushrooms, stemmed and quartered
1/2 cup white wine
1 T minced thyme leaves
Salt & pepper

Spray scallops lightly with oil. Heat a large, heavy-bottomed non-stick skillet over medium heat until hot. Add scallops and sear until browned on both sides. Add mushrooms and saute until cooked. Use a slotted spoon to put on a plate.

Pour wine into the skillet, add thyme and cook, stirring until reduced by half. Season to taste with s & p. Place scallop mixture back into pan and coat with sauce. Divide among 4 plates and serve immediately.