Place a medium size skillet on the stove over medium heat. Add extra virgin olive oil.
Sauté scallops for approximately 5-7 min until each side is slightly golden.
Add Italian herbs and salt to taste. Put a lid on, and check occasionally.
While you are sautéing scallops, place a small size skillet on the stove over medium heat.
Add extra virgin olive oil, and sauté mushrooms until they have a slightly golden color and partially tender.
Add salt and Coconut Aminos Teriyaki sauce when mushrooms are ready.
Combine fresh peas, milk and a dash of salt in a food processor or blender/Vitamix, and mix well.
The consistency should be creamy.
Follow three steps to serve this dish:
1. Put 1/3 of mushrooms in the center of the plate;
2. Add 3-4 scallops on top of the mushrooms;
3. Pour creamy pea sauce around mushrooms and scallops.
You can sprinkle glazed balsamic and Italian herbs over the plate.