Scallops and Sweet Potatoes

• Canola oil spray
• 1 small sweet potato or yam, julienned
• 2 or 3 shallots, or 1/4 medium onion, chopped
• Sea salt and freshly ground black pepper
• 5 to 7 mushrooms, preferably wild
• 1/2 to 3/4 pound sea or bay scallops, fresh or frozen
• 4 to 7 garlic cloves, chopped
• 1 tablespoon grated fresh ginger, or 1/2 teaspoon ground
• 1 tablespoon chopped fresh chives
• 1/3 cup broth (chicken or vegetable)
• 2 cups fresh or frozen green beans, cut in 2-inch lengths, or broccoli florets (about 2 cups)
• Juice of 1/4 lemon (about 1 teaspoon)

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3. Scatter the sweet potato in the pot.
4. Sprinkle on the shallots and lightly season with salt and pepper.
5. Scatter on the mushrooms.
6. Arrange the scallops on top and lightly season with salt and pepper.
7. Sprinkle on the garlic, ginger, and chives and pour the broth over all.
8. Add the green beans and drizzle with lemon juice.
9. Cover and bake for 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
10. Serve immediately.
11. Calories: 218
12. Protein: 25g
13. Carbohydrates: 170g
14. Fat: 2g
15. Cholesterol: 41mg
16. Sodium: 419mg
17. Fiber: 5g

canola oil spray, sweet potato, shallots, salt, mushrooms, bay scallops, garlic, ginger, fresh chives, broth, green beans, lemon

Taken from www.epicurious.com/recipes/food/views/scallops-and-sweet-potatoes-378793 (may not work)