Brown-Butter Sea Scallops

1. 1

   Preheat oven to 400u00b0. Pierce the potatoes in several places. Bake until tender, about 45 minutes. Halve the potatoes lengthwise and scoop the pulp into

2. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.