Description

An easy 30-minute dinner that is healthy, sensuous and delicious! With sauteed mushrooms, onion, garlic, sweet peppers, peas and sea scallops as the lovely gems that top it all off, this dish is delightful served over cauliflower polenta, rice, or mashed potatoes. It’s the perfect dish for a romantic evening … or for an easy meal for yourself.

Ingredients

Scale

1 Tablespoon olive oil
1/2 of a sweet onion, peeled & chopped
1 – 3 cloves garlic, peeled & chopped
4 oz. baby bella mushrooms, sliced
1/4 cup sherry
3 oz. mini sweet peppers (about 3), seeded and chopped
1/3 cup frozen peas
4 oz. sea scallops
Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning)
Salt & freshly ground pepper, to taste
1 teaspoon cornstarch

Instructions

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.
Set aside about 1 Tablespoon of the sherry in a cup or small bowl. Add the mushrooms to the pan and stir briefly, then a splash of the remaining sherry. Cook until the sherry is evaporated. 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).
Stir in the chopped peppers and cook until crisp tender, then add the peas and cook just until thawed.
Stir in the sea scallops. 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.
While the scallops are cooking, whisk together the reserved sherry and cornstarch.
As soon as the scallops are done, while stirring constantly, add a bit of the cornstarch mixture at a time to thicken the sauce. 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.) Remove the pan from heat. Serve immediately over hot cauliflower polenta (or regular polenta), brown rice, quinoa, whole grain noodles or mashed potatoes (or cauliflower).

Notes

If your sea scallops are small and frozen, you can use them straight from the freezer, with no need to thaw. Larger scallops should be thawed before adding.

© Copyright 2020, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Nutrition

Calories: 254
Fiber: 3.8
Protein: 20g

Keywords: Scallops, Seafood, Easy, Quick, Gluten free, Heart healthy