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
  1. Melt butter in a 10-inch pan over meduim heat, add sage and cook until butter starts to look a little green.
  2. Add garlic and cook until aromatic.
  3. Saute Scallops for 3 minutes a side, be careful not to overcook them or they will be chewy.
  4. reserve scallops and add squash to start deglazing the pan, add vermouth (and a little water if it's too thick)
  5. cook sauce until warm.
  6. spoon sauce over scallops and enjoy.
  7. whole recipe takes about 15min.
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.