• 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.