6 big sea scallops

2 big Portobello mushrooms, stem off, peeled, and diced

2 -3 red, orange, or yellow peppers, diced

1 garlic clove, peeled and chopped

2 bunches fresh spinach

Olive oil – about ¼ cup

Sauté peppers in 2 tablespoons olive oil until softened and browned (cover the pan to soften more quickly.) Add garlic and chopped mushrooms and sauté until cooked, about 7 – 10 minutes. Remove vegetable mixture from pan and place in a bowl.

Using same pan over medium heat, add 2 more tablespoons olive oil then place sea scallops in pan spread apart. Let them cook without touching them for 3 – 5 minutes until seared and brown. Flip them over for 1 – 2 minutes more until barely cooked through then remove them from pan and place in same bowl as vegetable mixture.

Sauté spinach in same pan for 1 – 2 minutes until barely softened then push it to the outside of the pan and put scallop and vegetable mixture back into the middle of the pan. Immediately take pan off the flame and cover it. Let it sit for 1 minute to finish cooking.
Sprinkle with a little parsley, sea salt and freshly ground pepper and serve over whole-wheat couscous. Or skip the grain and serve with a mixed green salad. (Enough for 2 people.)