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