Brown-Butter Sea Scallops With Ginger Sweet Potatoes Ww - cooking recipe

Ingredients
    SWEET POTATOES
    4 medium sweet potatoes, about 2 pounds, scrubbed
    1/2 cup skim milk
    1 inch fresh gingerroot, peeled and grated
    1/2 teaspoon salt
    1/4 teaspoon fresh ground pepper
    SCALLOPS
    1 tablespoon unsalted butter
    3/4 lb large scallop, sliced in 1/4-inch thick rounds
    2 scallions, thinly sliced
Preparation
    PREPARE SWEET POTATOES:
    Preheat the oven to 400 degrees Fahrenheit. Pierce the potatoes in several places.
    Bake sweet potatoes until tender, about 45 minutes.
    Halve the potatoes lengthwise, and scoop the pulp into a medium bowl.
    Stir in the milk, ginger, salt and pepper.
    Beat with an electric mixer at low speed until blended and smooth; keep warm.
    PREPARE SCALLOPS:
    Heat the butter in a large nonstick skillet over medium-high heat. Cook until the butter just begins to brown slightly.
    Add the scallops, cook, turning once, until browned on the outside, and just opaque in the center, about 1 minute on each side.
    Sprinkle with the scallions and serve with the potatoes.

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