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Soak mushrooms in warm water for 15 minutes, then drain and slice into 1/4 inch strips. Wash and string snow peas, set aside.
In a bowl mix water, sherry, soy sauce and corn starch, set aside.
When all ingredients are ready, rinse scallop and dust with flour. In a wok or large frying pan, heat both oils until a drop of water skitters across the top. Add peas, mushrooms, cashews and garlic, stir for 2 minutes longer.
Give the sauced a quick stir then add to pan all at once. Stir until the sauce is thickened and then serve.
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