Pan-Seared Scallops with Ginger-Butternut Mash




00 min


00 min


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.

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