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A Chef-Worthy Seafood Meal You Can Make In Minutes

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September 28, 2017

By Stephanie Harris-Uyidi

Autumn is one of my favorite seasons: The cool weather, the changing leaves and a new batch of seasonal ingredients, especially butternut squash.

Though it’s technically a fruit, we think of butternut squash as a vegetable. It’s full of antioxidants, loaded with vitamin A, and rich in potassium and magnesium. Plus, it’s creamy, sweet and luscious—and in this recipe, I give it an exotic twist by combining it with coconut and ginger.

For their part, scallops are great for weeknight meals because they’re so quick to prepare. For perfectly cooked scallops, dry them with a paper towel before cooking, which removes excess liquid that would keep them from developing a nice golden-brown sear.

Steam your squash in advance and you can have this healthy, delicious meal on the table in minutes.

 

BIO: Chef Stephanie Harris-Uyidi is the producer and host of the popular travel-adventure-cooking Z Living Network series The Posh Pescatarian, and author of the cookbook by the same name.

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