Spicy Scallops with Mashed Root Vegetables

Spicy Scallops
1 pound large sea scallops
1 tsp. chili powder
1/2 tsp. sea salt
1/2 tsp. ground black pepper
1 tbsp. Earth Balance (or butter)
Olive oil cooking spray
1/4 cup water
1/2 jalapeno pepper, seeded and minced
2 tbsp. fresh lime juice

Mix the chili powder, salt & pepper together. Sprinkle both sides of the scallops with the mixture.

Melt Earth Balance in a large fry pan coated with cooking spray over medium-high heat. Add the scallops and cook for 2 1/2 minutes per side, or until done. Do not over cook! Transfer scallops to a plate or baking dish pan and keep warm in a 200 degree oven.

Add water, jalapeno and lime juice to the pan and cook 1 minute, scraping the bottom and sides of pan to loosen brown bits. Spoon sauce over the scallops.

Serves 2-3 as your main dish.

Mashed Root Vegetables
1 medium potato, peeled and cut into chunks
1 medium carrot, peeled and cut into chunks
1/2 of a medium butternut squash, peeled, seeded, and cut into chunks
1 small turnip, peeled and cut into chunks
1 tbsp. minced garlic
2 tbsp. sour supreme (or sour cream if you eat dairy)
Salt & Pepper, to taste

Place potatoes, carrots, butternut squash and turnips into a saucepan. Cover with water and add salt. Bring to a boil, lower heat, cover and simmer 10 minutes, until tender.

Drain vegetables and mash in the pan using a potato masher. Stir in garlic and sour cream. Season to taste with salt & pepper.

Serves 2-3 as a side dish.