More Great Recipes: Main Dish | Shellfish | Vegetable

Scallops with squash and vermouth

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Why I Love This Recipe

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.

Ingredients You'll Need

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.

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