Sautéed Summer Squash with Scallops 

Do you want a quick and easy meal for dinner? Look no further than your garden or local grocery store at the end of summer. I’m sure you will find and endless supply of summer squash. All varieties shapes and sizes. Beautiful and bountiful. Just pick a few of your favorites up, slice and sauté, and you are on your way to a fabulous meal in minutes.

Start with your favorite protein. You could use chicken or shrimp. I chose scallops—just to mix it up a bit like I sometimes do. ;) Don’t shy away from this magical ocean delight! The trick to cooking scallops is a hot pan-and having your scallops d-r-y. I pat mine down with paper towels first, and then add some oil and butter to your hot pan and let those babies cook! One turn is all you need. Look for that amazing dark golden crust on each side. The flavors in the pan let behind are the perfect base to sauté your squash in. So let’s begin...

Sautéed Summer Squash with Scallops 

Serves 4-6


1.5 lbs. scallops

1 tbsp. Butter

1 tbsp. Vegetable oil

3-4 Summer squash, sliced

1 Garlic clove, minced 

Fresh thyme, stripped of leaves

1 tbsp. butter

splash of White wine

Salt and pepper, to taste 

Get your sauté pan hot over medium high heat. Add your butter and olive oil. Make sure your scallops are dried well and fry 90 seconds to 2 min. on each side until a dark golden crust forms. Do not overcrowd the pan and do not move! Set them aside on a dish until all scallops are done. Add your sliced squash to your hot pan with another tablespoon of butter. Add in your garlic and thyme leaves. Salt and pepper to taste. Add a splash of white wine. Sauté quickly. Place your scallops over the top of your squash and just warm through. Serve immediately—straight from the pan! Enjoy!