Pan-Seared Sea Scallops With Coconut Butternut Mash

Courtesy Stephanie Harris-Uyidi

Highly nutritious butternut squash is packed with vitamins A and C. Combine it with coconut for a delicious twist that pairs perfectly with scallops.

^{Recipe credit of Stephanie Harris-Uyidi, poshpescatarian.com.}

Directions: 

Add butter and squash to a medium-size pan. Using a potato masher, mash squash. Stir in a pinch of sea salt, 1⁄2 tbsp granulated garlic, coconut milk, ginger, and coconut flakes and heat over medium heat. Cover and set aside.

Season scallops on both sides with a pinch of sea salt, 1⁄2 tbsp granulated garlic, and thyme. Heat ghee in a cast- iron skillet over medium-high heat. Add scallops and cook until they develop a nice sear on one side, about 2 minutes; turn over and sear for an additional 2 minutes.

Add a scoop of squash mix to a plate and top with scallops and microgreens.

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