Scallops with mushrooms

• 6–8 fresh scallops
• 4 oz (100 g) button mushrooms

Scrub six of the deep scallop shells, rub with oil and set aside. Otherwise grease six pretty white china scallop dishes or ramekins. Cut the scallops in thick slices, leaving the coral whole, and put into a saucepan. Slice the mushrooms and add to the pan along with the wine, water and parsley. Simmer for 5 minutes. Strain ½