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.


  • 1 tbsp unsalted butter
  • 2 cups steamed butternut squash, cut into chunks
  • 1 tbsp granulated garlic
  • 1/4 cup coconut milk
  • 1 tbsp freshly grated ginger
  • 1 tbsp dried coconut flakes
  • 8 large sea scallops
  • 1 tsp ground thyme
  • 1 tsp ghee (clarified butter)
  • Microgreens, for garnish


  1. 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.
  2. 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.
  3. Add a scoop of squash mix to a plate and top with scallops and microgreens.
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