Scallops with Thai Butternut Squash Mash
Servings: 4
Calories: 267kcal
Ingredients
- 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
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.
Nutrition
Calories: 267kcal | Carbohydrates: 25g | Protein: 22g | Fat: 9g | Cholesterol: 37mg | Sodium: 649mg | Fiber: 4g | Sugar: 4g