Rinse the mushrooms rapidly in cold running water, pat them dry with a cloth or paper towel, then slice them wafer thin.
Choose a lidded sauté pan that can later accommodate the mushrooms and scallops comfortably, put in 5tablespoons of the olive oil and all the shallots, and turn on the heat to high.
Sauté the shallots, uncovered, until they become colored a pale gold, then add the garlic.
When the garlic also becomes colored a pale gold, put in the mushrooms, turn down the heat to medium, add salt, and cover the pan.
As you stir from time to time, you will find that the mushrooms throw off some liquid. After 15 minutes, uncover the pan and turn up the heat to medium high to evaporate the liquid.
When the mushroom liquid has evaporated, add the white wine. Cook, stirring, until the wine has also evaporated and the only liquid left in the pan is the olive oil.
Rinse the scallops in cold water and pat dry very thoroughly. Put them in the pan together with the hot pepper and the parsley. Add a little more salt. Turn up the heat to high and cook for 3 to 4 minutes, stirring frequently. Serve piping hot.