Heat a large frying pan until very hot over a high heat. Add 1 tablespoon of the oil and half the butter. When the butter turns a nutty brown colour, add the scallops, season with salt and freshly ground black pepper and fry for only 20–30 seconds on each side. Be careful not to overcook. Transfer to a plate and keep warm.

Add the remaining oil and butter to the pan. Add the garlic and mushrooms and fry over the high heat for 1–2 minutes. Pour in the wine and boil until the wine has reduced by half. Pour in the cream and reduce until slightly thickened and the mushrooms are just cooked. Add a squeeze of lemon juice, some seasoning and sprinkle in most of the herbs.

Spoon the mushrooms and sauce into 4 shallow bowls. Arrange the scallops on top and garnish with the remaining chopped herbs to serve.