2 tbsp. butter
1 1/2 c. onion, chopped
2 1/2 c. butternut squash, cubed
2 medium potatoes, cubed
2 1/2 c. clam juice
1 c. zucchini, cubed
1/2 c. unsweetened coconut milk
1 lb. bay scallops
2 tbsp. fresh ginger, chopped
pinch of salt
fresh parsley or cilantro (optional)

Brown onions lightly in butter and add ginger. Cook vegetables in a small amount of water, adding the zucchini after squash and potatoes are partially cooked. Add clam juice and scallops. Cook a few minutes until scallops are opaque. Add coconut milk and heat, but do not boil. Garnish with chopped fresh herbs.