Brown-Butter Sea Scallops With Ginger Sweet Potatoes Ww

Entered for safe-keeping. Scallops and sweet potatoes fit my WW and cholesterol-reduction diet very nicely. Each serving is 4 pts. From WW's "Simply the Best All American".

• Ready In: 54 mins
• Serves: 4

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

Directions

1. PREPARE SWEET POTATOES:
2. Preheat the oven to 400 degrees Fahrenheit. Pierce the potatoes in several places.
3. Bake sweet potatoes until tender, about 45 minutes.
4. Halve the potatoes lengthwise, and scoop the pulp into a medium bowl.
5. Stir in the milk, ginger, salt and pepper.
6. Beat with an electric mixer at low speed until blended and smooth; keep warm.
7. PREPARE SCALLOPS:
8. Heat the butter in a large nonstick skillet over medium-high heat. Cook until the butter just begins to brown slightly.
9. Add the scallops, cook, turning once, until browned on the outside, and just opaque in the center, about 1 minute on each side.
10. Sprinkle with the scallions and serve with the potatoes.