Sauté sliced onion
Add: 
red pep­per … sliced in strips
quar­tered mush­rooms
Romanesque flourettes
a hand full of whole, peeled fresh gar­lic.
Con­tin­ue to sauté, then add a lit­tle water & cov­er to steam a bit.
Uncov­er: Sea­son w/​pepper & Pen­zeys Mur­al of Fla­vor. Con­tin­ue cook­ing on low heat.
In sep­a­rate pan… 
Sauté: A peeled & cubed sweet pota­to — Sea­son w/​pepper and onion salt.
Add a lit­tle water & cov­er to steam a bit.
Uncov­er, con­tin­ue w/​med heat till fork ten­der and either add to veg­gies or use as sep­a­rate side.
Once you are ready to eat, pre­pare the scal­lops.
Using same pan used for sweet potatos. 
Add a lit­tle more avo­ca­do oil, once heat­ed, not too hot…
Add dry Scal­lops. 
Sauté for ~2+/- min. 
Sea­son with Pen­zey’s North­woods & pep­per.
After 2 min or so, turn & sea­son. 
Con­tin­ue to cook ~2 min more. 
While cook­ing squeeze ¹⁄₂ lemon and add a lit­tle white wine. Ready to enjoy. 
After plat­ing, spoon sauce from scal­lops onto scal­lops and veg­gies. 
Turned out quite tasty! 
Quite good w/​an addi­tion­al side of beet kraut.
Enjoy!