A delightful dish combining the rich flavors of seared scallops with the creamy and aromatic ginger sweet potato mash.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking for the sweet potatoes.
Pierce the sweet potatoes with a fork and place them on a baking sheet.
Piercing the potatoes allows steam to escape, preventing them from bursting.
Bake the sweet potatoes until tender, about 45 minutes.
Check doneness by inserting a knife; it should slide in easily.
Halve the baked sweet potatoes and scoop the flesh into a mixing bowl.
Use a spoon to scoop out the flesh cleanly.
Add milk, ginger, salt, and pepper to the sweet potato flesh and mix until smooth.
An electric mixer ensures a creamy texture.
Heat butter in a skillet over medium-high heat until it starts to brown.
Watch closely to avoid burning the butter.
Add the scallops to the skillet and sear for 1-2 minutes on each side until golden brown.
Do not overcrowd the skillet; cook in batches if necessary.
Serve the scallops over the sweet potato mash and garnish with chopped scallions.
Serve immediately to enjoy the dish at its best.
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