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".
Provided by KateL
Categories One Dish Meal
Time 54m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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 Facts : Calories 211.3, Fat 3.5, SaturatedFat 2, Cholesterol 28.6, Sodium 715.1, Carbohydrate 31.2, Fiber 4.1, Sugar 5.6, Protein 13.7
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