Rinse the scallops and pat dry with a paper towel. When the pan is hot spray lightly with oil. Place the scallops in the pan and sear on one side for about 4 minutes. Turn and sear for another 4 - 6 minutes depending on the thickness of the scallops. Remove to cool on a paper towel.

Place the teaspoon of olive oil in a large skillet over medium heat. Add the garlic and shallots and cook gently, stirring frequently. As the shallots soften add the mushrooms and cook until completely softened. If there is much liquid in the pan as the mushrooms cook continue to cook until the mushroom mixture is nearly dry.

Stir in the salt, pepper and thyme and cook for another 2 minutes. Remove and as the mushroom mixture cools add the tablespoon of olive oil.

Slice the scallops horizontally into two discs. Sandwich about 2 tablespoons of the mushroom mixture between the slices of scallop. After all of the scallops are done place them in the refrigerator.

Serve chilled topped with the finely chopped red bell pepper.