Pan-Seared Scallops with Ginger-Butternut Mash

Pan-seared scallops recipe

Pan-Seared Scallops with Ginger-Butternut Mash

  • Serves: 2
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  • 2 cups steamed butternut squash, cut into chunks
  • 1 tablespoon unsalted butter
  • Sea salt
  • ¼ cup canned full-fat coconut milk
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon unsweetened dried coconut
  • 8 large sea scallops
  • 1 tablespoon granulated garlic
  • 1 teaspoon dried thyme
  • 1 tablespoon ghee (clarified butter) or avocado oil
  • Micro greens, for garnish (optional)


  1. In a medium pan, combine squash, butter and a pinch of salt. Using a potato masher, mash the squash and add in a pinch of sea salt. Stir in 2 Tbsp. coconut milk, ginger and dried coconut. Cover and let stand until ready to serve.
  2. Dry scallops with a paper towel; season on both sides with a pinch of salt, garlic and thyme. In a cast-iron skillet, melt ghee over high heat. When ghee is melted and hot, gently add scallops to skillet (do not let them touch). Sear scallops for 1 1/2 minutes, then flip and cook for 1 ½ minutes on the other side, until the scallops have a golden crust on each side but are still translucent in the center.
  3. Stir the squash mixture, adding the remaining 2 Tbsp. coconut milk if it’s too dry. Divide squash mixture between two plates, top with scallops, garnish with micro greens, if desired, and serve.