Cut a Dozen Scallops in half crosswise to make them thinner.
Marinate the Scallops in plenty of Mirin and a little ground black pepper.
Dice two or three medium sized mushrooms very finely and fry gently in Butter
with some finely chopped Garlic and just a touch of Chilli Pepper.
When these ingredients are thoroughly softened, add some Cream and some very finely sliced Red Capsicum.
In another frying pan, fry the Scallops quickly in Butter on very high heat till they are just browned on the outside.
Mix the Scallops into the sauce, garnish with lots of finely chopped Parsley, then serve.