Pan-Seared Scallops with Ginger-Butternut Mash
Pan-Seared Scallops with Ginger-Butternut Mash | Clean Plates
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cleanplates.com.
Cooking tools:
- Potato masher
- Cast iron skillet
- Pan
- Stove
- Microplane
- Measuring spoon
- Measuring cup
- Tongs
- Spoon
- Paper towel
- Plate
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)
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