Sherried Sea Scallops with Mushrooms & Peppers

Directions

1. 1
   In a medium non-stick frying pan over medium heat, add the olive oil and swirl around to coat the bottom of the pan, then add the onion and garlic and saute until the onion is soft and translucent.
2. 2
   Set aside about 1 Tablespoon of the sherry in a cup or small bowl.
3. 3
   Add the mushrooms to the pan and stir briefly, then a splash of the remaining sherry. Cook until the sherry is evaporated.
4. 4
   Add the remaining sherry, then cover the pan and cook for a few minutes until the mushrooms are cooked through (uncovering to stir a few times). 
5. 5
   Stir in the chopped peppers and cook until crisp tender, then add the peas and cook just until thawed. 
6. 6
   Stir in the sea scallops.
7. 7
   Sprinkle with a generous amount of the no-salt seasoning, then add salt & freshly ground pepper to taste. Cook briefly, just until the scallops are heated through, white and opaque. 
8. 8
   While the scallops are cooking, whisk together the reserved sherry and cornstarch.
9. 9
   As soon as the scallops are done, while stirring constantly, add a bit of the cornstarch mixture at a time to thicken the sauce.
10. 10
    Add a little, stir, then if more is needed, add a little more. (This will happen very quickly and you may not need all the cornstarch.)
11. 11
    Remove the pan from heat.
12. 12
    Serve immediately over hot cauliflower polenta (or regular polenta), brown rice, quinoa, whole grain noodles or mashed potatoes (or cauliflower).