Sauté the onion and garlic in butter, but don't brown.

Add sherry and brandy and cook until volume is reduced by half.

Add all ingredients except cream, salt, and roux.

Simmer 20 minutes.

Add cream, bring to a boil and add one to two tablespoons of Roux with a whisk.

Add scallops and top with chopped parsley.

Salt and pepper the scallops.

Toss with oil and broil to a medium temperature. Don't overcook.

Chill.

Stilton Cream Sauce: 

Sauté shallot or red onion in butter.

Add chicken stock and half and half.

Thicken slightly with roux, and melt in crumbled cheese.

Chill the sauce.

It will thicken as it cools so don't over thicken. 

In a large sauté pan caramelize the onions in the olive oil, add the red bell peppers, vinegar and chicken broth and simmer until tender.

Add more chicken broth if needed.

Dust the prawns and scallops in flour and sauté them until golden brown.

Combine them with the bell peppers and simmer for a minute or two.

Pour over sautéed polenta.

Roast garlic on a sheet pan, in a hot oven until golden brown.

Shake salt and pepper over the cut side of the Roma tomatoes and place cut side down on a sheet pan and drizzle with oil.

Bake at 450° until the skins split, 10-15 minutes. Peel off the skins and dice. 

Shake salt and pepper over the scallop, sauté in a hot sauté pan until golden.

Add garlic, tomatoes, parsley and hint of olive oil.

Heat through and toss.

Check seasoning.