Scallops with squash and vermouth
8 large scallops
1/2 cup cooked acorn or butternut squash
1/3 cup vermouth
1 teaspoon fresh sage
1 clove garlic minced
1 1/2 T butter
salt and pepper
Melt butter in a 10-inch pan over meduim heat, add sage and cook until butter starts to look a little green.
Add garlic and cook until aromatic.
Saute Scallops for 3 minutes a side, be careful not to overcook them or they will be chewy.
reserve scallops and add squash to start deglazing the pan, add vermouth (and a little water if it's too thick)
cook sauce until warm.
spoon sauce over scallops and enjoy.
whole recipe takes about 15min.
Pairs Well With
A friend bought me some scallops at the farmer's market yesterday and I woke up this morning realizing I wouldn't have time to cook them unless I made them right away.
Looking around I decided to pair them with the leftover squash for some bulk to the sauce and the fresh sage was looking at me from the backyard.