1 Sweet Onion
1 lb Scallops
6 Mushrooms Sliced
1 Cup Frozen Peas
1 tbls crushed garlic
1/4 Red Wine Vingar
1 Cup Vegetable or Chicken Stock

In a frying pan slow saute the onions in two tls butter for 15 mins.
Add mushrooms saute for another 15 minutes.
Add garlic and peas.

In another frying pan heat 2 tbls butter until boiling
Place scallops in pan sear on both sides (about two minutes a side).
Remove from pan.
Add red wine vingar to deglaze, then add stock.

Plate onion mixture in a small bowl, our in a small amount of the sauce around the bottom.

Place scallops on the top of the onion mixture.