Scallops Saltimbocca

Scallops Saltimbocca

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by Bill Bigham

WCNC.com

Posted on March 5, 2013 at 10:44 AM

Updated Tuesday, Mar 5 at 1:35 PM

Scallops Saltimbocca

Makes 4 servings

Ingredients
Prosciutto, sliced                              12 each
Sea Scallops,                                          12 each
Extra Virgin Olive Oil                                  2 tablespoons
Unsalted Butter                                         2 tablespoons
Fresh Sage Leaves                               12 each
Coarse Salt                                     To Taste
Fresh Black Pepper                              To Taste
Golden Delicious Apples, cut wedges                    2 each
Lemon                                           ½ each

Method of Preparation
1.    Gather all ingredients and equipment
2.    Wrap a strip of prosciutto around the circumference of each scallop and squeeze so the prosciutto adheres to the scallop
3.    Tie a length of kitchen string around each scallop
4.    Heat the olive oil and butter in a large skillet over medium-high heat
5.    Add the sage leaves and fry until lightly browned and crisp, 2 to 3 minutes
6.    Gently lift the sage leaves out of the pan and drain flat on paper towels
7.    Season the scallops with salt and pepper
8.    Add scallops to the hot pan and cook undisturbed for 2 to 3 minutes on each side, until well browned
9.    Remove the scallops from the pan and put them on a platter
10.    Add the apples to the pan and give them a quick sauté until wilted and caramelized, 4 to 5 minutes
11.    Season with a squeeze of lemon juice and salt and pepper
12.    To serve, set 4 scallops on plate, snip off and discard the strings
13.    Spoon the apples around and garnish with sage leaves

 

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