1. Melt butter in a large frypan and cook mushrooms, spring onions (shallots) and garlic for 4-5 minutes. Remiove from pan and set aside. Add scallops to pan and cook for 2-3 minutes or until tender. Remove from pan and set aside.
2. Stir in wine, chilli and parsley and cook over a high heat until reduced by half Return mushroom mixture and scallops to pan, toss to combine.