Brown Butter Sea Scallops with Ginger Sweet Potatoes Ww
Elevate your dinner menu with this luxurious yet approachable recipe for Brown Butter Sea Scallops with Ginger Sweet Potatoes. Perfectly seared sea scallops develop a golden, caramelized crust, then are drizzled with a nutty brown butter sauce infused with garlic and fresh lemon juice for a rich, indulgent finish. Paired with creamy sweet potato mash, enhanced by the warmth of freshly grated ginger and a touch of heavy cream, this dish strikes a beautiful balance of sweet, savory, and aromatic flavors. Ready in just 45 minutes, it's an elegant meal that's deceptively simple to prepare, ideal for date nights or special occasions. Serve this show-stopping seafood dish with a sprinkle of fresh parsley for a vibrant, herbaceous touch.
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Recipe Information
Ingredients
- 12 large pieces sea scallops
- 2 medium (about 1 pound total) sweet potatoes
- 1 inch piece, grated fresh ginger
- 5 tablespoons unsalted butter
- 3 tablespoons heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon juice
- 2 minced garlic cloves
- 2 tablespoons, chopped fresh parsley
Instructions
Peel and cube the sweet potatoes into 1-inch pieces.
In a medium saucepan, bring water to a boil and add the cubed sweet potatoes. Cook for 12-15 minutes or until tender when pierced with a fork. Drain and set aside.
While the potatoes cook, pat the sea scallops dry with paper towels and season both sides with salt and black pepper.
Heat 2 tablespoons of unsalted butter in a large skillet over medium heat. Once melted, add in the grated ginger and stir for 30 seconds until fragrant.
Add the cooked sweet potatoes to the skillet with the ginger. Mash them using a potato masher or fork, then stir in the heavy cream. Mix until smooth. Keep warm over low heat.
In a separate large skillet, heat the olive oil over medium-high heat.
Add the scallops in a single layer, leaving space between each to ensure a proper sear. Cook for 2-3 minutes on one side without moving them until a golden crust forms.
Flip the scallops and cook for an additional 2 minutes on the other side, then remove from the heat and set aside.
In the same skillet used for the scallops, add the remaining 3 tablespoons of unsalted butter. Cook over medium heat, stirring constantly, until the butter turns golden brown and develops a nutty aroma, about 2-3 minutes.
Stir the minced garlic and lemon juice into the browned butter, cooking for an additional 30 seconds.
To plate, spread the ginger sweet potato mash on each plate. Top with seared scallops and drizzle with the brown butter sauce. Garnish with chopped parsley.
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 5293 mg | 230% | |
| Total Carbohydrate | 209.1 g | 76% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 41.3 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1327 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
