Scallops and Sweet Potatoes

Name: Scallops and Sweet Potatoes
Yield: serves 2
Ingredients: 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)

December 9, 2011

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.

Recipe notes

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