SCALLOPS AND SWEET POTATOES
The sweet potatoes soften in the broth to emerge creamy and bursting with flavor. Even though this exciting meal doesn't contain chile peppers, ginger adds considerable zing. Be careful not to overdo the black pepper as it will intensify during cooking. Chanterelle or hedgehog wild mushrooms heighten the flavor in this dish, but shiitake or button mushrooms will taste good in a pinch. To make julienne sticks, cut the potato into thin disks. Stack the disks and cut into thin sticks lengthwise.
Yield serves 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with canola oil.
- Scatter the sweet potato in the pot.
- Sprinkle on the shallots and lightly season with salt and pepper. Scatter on the mushrooms.
- Arrange the scallops on top and lightly season with salt and pepper. Sprinkle on the garlic, ginger, and chives and pour the broth over all.
- Add the green beans and drizzle with lemon juice.
- Cover and bake for 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- Calories: 218
- Protein: 25g
- Carbohydrates: 170g
- Fat: 2g
- Cholesterol: 41mg
- Sodium: 419mg
- Fiber: 5g
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