Brown-Butter Sea Scallops With Ginger Sweet Potatoes Ww

• servings: 4 servings
• active time: 6 minutes
• total time: 54 minutes

Ingredients

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

1 tablespoon unsalted butter

3/4 lb large scallop, sliced in 1/4-inch thick rounds

2 scallions, thinly sliced

Directions

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.

Nutrition

• Calories: 211.3
• Total Fat: 3.5
• Saturated Fat: 2
• Cholesterol: 28.6
• Sodium: 715.1
• Total Carbohydrate: 31.2
• Dietary Fiber: 4.1
• Total Sugars: 5.6
• Protein: 13.7