More Great Recipes: Main Dish | Shellfish | Vegetable

Scallops with squash and vermouth

User Avatar
Member since 2006

Serves | Prep Time | Cook Time


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.

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart