In a hot pan with olive oil, sear scallops, then shrimp and set
aside. In the same pan, caramelize the onions, add garlic, tsp
flour, then deglaze with sherry. Reduce in half, add fish
stock and reduce in half, add roasted peppers and set aside.
Prior to serving, back to a simmer, add 2/3 of cilantro and
seafood to cover for 2-3 minutes.

Serve as is or over rice or pasta.