1 tablespoon ghee (clarified butter) or avocado oil
Micro greens, for garnish (optional)
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.
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.
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.
Good food brings people together. So do good emails.