Sea Scallops with Harvest Vegetables - alive magazine

Ingredients

• 2 tsp (10 mL) avocado oil
• 2 cups (500 mL) cauliflower florets or diced sunchokes
• 1/4 tsp (1 mL) grey or pink sea salt
• 1 cup (250 mL) diced butternut squash
• 1 cup (250 mL) shiitake mushrooms, cleaned and dried
• 2 cups (500 mL) shaved purple cabbage
• 2 cups (500 mL) coarsely chopped spinach
• 1 tsp (5 mL) umeboshi or apple cider vinegar
• 1/4 cup (60 mL) pumpkin purée
• 1/2 cup (125 mL) vegetable stock
• 1/2 cup (125 mL) snap peas
• 1 tsp (5 mL) avocado oil
• 12 sea scallops
• 1 lemon, juiced
• 1 tsp (5 mL) coconut oil
• 2 thyme sprigs
• 1 garlic clove
• 1/4 cup (60 mL) pumpkin seeds (for garnish)