Pan-Seared Scallops with Ginger-Butternut Mash | Clean Plates

Ingredients

• 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)