1. Blot and dry the sea scallops. Season with ¼ teaspoon salt and 1/8 teaspoon pepper. In a large skillet over medium-high heat, warm the oil. Sear the scallops on both sides about 1-2 minutes per side, flipping once. When easily lifted with a pair of cooking tongs, transfer to a plate.

3. Melt the remaining 2 tablespoons of butter in the skillet. Sprinkle the flour over the mushrooms mixture and cook stirring constantly for 1 minute. Deglaze the skillet with the wine, stirring to loosen any bits that stock to the skillet. Stir in the cream and oregano and bring to a simmer. Return the scallops and any accumulated juices to the skillet. Return to a simmer and remove the skillet form the heat.