1 tablespoon butter
Optional for garnish: Fresh parsley, finely minced and lemon zest
Warm a large nonstick skillet over medium-high heat and add 2 teaspoons of avocado oil. Add carrots and parsnips and sauté 2 to 3 minutes, stirring frequently to prevent burning, until vegetables start to soften.
Add ½ cup broth and cook, stirring occasionally, until broth has evaporated, and vegetables soften. Add zucchini and 1 teaspoon original Dash blend. Stir to combine and cook for an additional 2 to 3 minutes.
Add another ¼ cup broth and cook until broth has evaporated, all vegetables are tender and start to caramelize, about 3 to 4 minutes. Set aside to keep warm.
Blot scallops dry with a paper towel and evenly coat with 2 teaspoons Dash Original seasoning blend.
Warm remaining 3 teaspoons avocado oil in a large nonstick skillet over medium-high heat, allowing pan to become hot. Add scallops and sear for 2 minutes per side, or until just cooked through (timing will depend on the size of scallop you’re using). Remove scallops and set aside.
Add shallot to skillet, reduce heat to medium-low and cook, stirring occasionally, until shallot softens, about 2 minutes. Add remaining ¾ cup broth and lemon juice. Bring to a boil and reduce liquid by ⅓, about 2 to 3 minutes. Reduce heat to low and swirl in butter. Remove from heat and serve immediately spooned over scallops and veggie hash.