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Begin by seasoning the scallops with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the scallops and cook for 2-3 minutes on each side until golden brown. Remove from the heat and set aside.
In the same skillet, add the garlic and mushrooms and sauté for 2-3 minutes until the mushrooms are tender.
Pour in the white wine and bring to a simmer.
Add the thyme and season with salt and pepper.
Return the scallops to the skillet and simmer for 3-4 minutes until the scallops are cooked through.
Remove from the heat and stir in the butter and parsley.
Serve the scallops with white wine and mushrooms over cooked rice or pasta. Enjoy!