I love the rich, decadent sensation of scallops in my mouth, but you can make this recipe with any kind of seafood, fish, or poultry For a south-of-the-border kick, add a tablespoon of tequila to the sauce mixture and sprinkle with a tablespoon of chopped cilantro before adding the spinach. Be sure to liberally coat the inside of the lid with oil so that the spinach will not dry out and stick.

　　

Ingredients

serves 2

　　Olive oil spray

　　4 garlic cloves, chopped

　　1 medium potato, peeled or not, thinly sliced

　　1/2 to 3/4 pound sea or bay scallops

　　Sea salt and freshly ground black pepper

　　1/2 red bell pepper, cored, seeded, and thinly sliced

　　1/2 yellow bell pepper, cored, seeded, and thinly sliced

　　1/4 cup white wine

　　2 teaspoons balsamic vinegar

　　2 tablespoons honey

　　1/4 cup broth (chicken or vegetable) or water

　　1/2 teaspoon red pepper flakes

　　2 cups roughly chopped fresh spinach

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

　　

Step 3

Sprinkle half the garlic in the pot. Arrange the potato slices in an overlapping pattern.

　　

Step 4

Place the scallops on the potatoes and lightly season with salt and pepper. Scatter on the bell peppers.

　　

Step 5

In a small bowl, mix the wine, vinegar, honey, broth, red pepper flakes, and the rest of the garlic. Pour over all.

　　

Step 6

Fill up the rest of the pot with spinach.

　　

Step 7

Cover and bake for 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

　　

nutrition information

Step 8

Calories: 314

　　

Step 9

Protein: 32g

　　

Step 10

Carbohydrates: 39g

　　

Step 11

Fat: 2g

　　

Step 12

Cholesterol: 58mg

　　

Step 13

Sodium: 495mg

　　

Step 14

Fiber: 3g

　　Glorious One-Pot Meals