Fish Fillets with Scallop sauce

9 Tablespoons butter
? pound scallops
1 pound fish fillets
salt and pepper
1 cup sliced mushrooms
2/3 cup white wine
? cup heavy cream

Heat 2 tablespoons butter and saute scallops until light brown, set aside.
Wash fillets and sprinkle with salt and pepper. Saute in 4 tablespoons of butter until golden brown on each side. Turn with spatula, being careful not to break fillets. Saute mushrooms in 3 tablespoons of butter until slightly softened. Remove mushrooms and keep covered in warm dish. Add wine and cook until sauce is reduced by half. Add cream, scallops and mushrooms. Stir and heat throughly, without bringing to a boil. Pour over fish and serve.

Not sure if the white wine is allowed... but sounded good