1. Melt 2 tbsp (30ml) of butter in a frying pan. Cook mushrooms until golden. Salt and pepper to taste and set aside, keeping warm. 2. Cook scallops in 2 tbsp (30ml) of butter in the same pan for approximately 1 minute per side, depending upon the thickness of the scallops. (You want them slightly undercooked as they will finish cooking under the broiler.) Salt and pepper to taste and arrange in an ovenproof dish. Set aside. 3. Add shallots to pan and cook for two minutes over medium heat until soft. De-glaze the pan with wine and reduce by half. Stir in the citrus juice and zest, followed by cream. Bring to a boil and remove from heat. 4. Whisk in diced butter until it is melted and sauce is smooth. Salt and pepper to taste. Strain through a sieve and set aside. 5. Place a slice cheese on each scallop. Broil until cheese melts and starts to cover scallops, without browning (note: preserving the rind adds more flavour). 6. On each of four dinner plates, arrange the cooked mushrooms in a mound and add five scallops, spooning on the sauce. 7. Add garnish if desired. ---------------------------------------------------------------------------
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