Scallops with Thai Butternut Squash Mash

Name: Scallops with Thai Butternut Squash Mash
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving
Ingredients: 1 lb raw scallops; 4 -5 cups butternut squash; 1 cup light coconut milk; 1/4 cup diced shallot; 4 tsp red curry paste; 1 1/2 tsp fish sauce; 2 tbsp chopped fresh basil; 6 cups baby spinach; 1 tbsp coconut oil; 1 tsp olive oil; salt and pepper to taste; Optional toppings: Green onions, sriracha sauce mixed with plain Greek yogurt, roasted sriracha butternut squash seeds

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Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
267 kcal

Scallops with Thai Butternut Squash Mash

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

1 lb raw scallops
4 -5 cups butternut squash cubed
1 cup light coconut milk
1/4 cup diced shallot
4 tsp red curry paste
1 1/2 tsp fish sauce
2 tbsp chopped fresh basil
6 cups baby spinach
1 tbsp coconut oil
1 tsp olive oil
salt and pepper to taste
Optional toppings: Green onions, sriracha sauce mixed with plain Greek yogurt, roasted sriracha butternut squash seeds

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Instructions

In a medium pot, melt half of the coconut oil over medium-high heat. Add diced shallot and sauté until fragrant. Add coconut milk, fish sauce, curry paste and dried basil and mix well. Add butternut squash and bring to a boil, then reduce heat to medium-low and continue cooking, covered for 15 to 20 minutes or until squash is tender.
Once squash is cooked, remove from heat and mash by hand or using an immersion blender. Set aside.
In a large pan, heat olive oil over medium-high heat. Add baby spinach, tossing to coat evenly in olive oil. Wilt baby spinach until just tender and divide evenly among 4 plates, then top with butternut squash mash.
Add remaining coconut oil to pan and melt over medium-high heat. Season scallops with salt and pepper and sear on one side until browned, about 2-3 minutes. Flip scallops and sear the other side until cooked through. Serve over butternut squash mash and top with green onions and roasted butternut squash seeds if desired.

Notes

*To make the roasted sriracha butternut squash seeds: Mix the reserved butternut squash seeds with 1/2 tsp olive oil, 1 tsp sriracha and 1/2 tsp garlic powder. Spread in single layer on baking sheet and bake at 300 degrees for 15-20 minutes or until crunchy.