Brown-Butter Sea Scallops

• 4 medium sweet potatoes
• 1/2 c. fat-free milk
• 1 (1-inch) piece fresh ginger, peeled and grated
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1 Tbsp. unsalted butter
• 3/4 lb. large sea scallops, sliced into 1/4-inch thick rounds
• 2 scallions, thinly sliced

1. Preheat oven to 400u0b0. Pierce the potatoes in several places. Bake until tender, about 45 minutes. Halve the potatoes lengthwise and scoop the pulp into
2. 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. 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 scallions and serve with the potatoes.

sweet potatoes, milk, fresh ginger, salt, freshly ground pepper, unsalted butter, rounds, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85111 (may not work)