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Sea Scallop Saltimbocca

[[ recipeID=recipe-9kvmrx3v5, title=Sea Scallop Saltimbocca ]]

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Jumbo Naked Sea Scallops

Rated 4.9 out of 5
Based on 41 reviews
$27.95

Sea Scallop Saltimbocca

Deliciously sweet pan seared scallops, wrapped with Prosciutto ribbons and fresh sage in a white wine butter sauce. This is an Italian dish typically made with Veal, but we prefer using Sea Candy.

Servings: 2 people

Keywords: Scallops

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins

Ingredients

Instructions

Ingredients

    Scallops

    • 1 lb. bag Jumbo Naked Sea Scallops, thaw and pat dry excess moisture
    • 3 tbsp. Canola oil
    • Kosher Salt and Fresh Cracked Black Pepper, to taste

    For Sauce

    • 1 tsp. Fresh Garlic, chopped finely
    • 1 tbsp. Shallots, chopped finely
    • 1 tsp. Dijon Mustard
    • ½ cup White Wine
    • ¼ cup Clam Broth or Chicken Stock
    • 4 tbsp. Soft Butter
    • 2 slices Prosciutto, sliced into thin ribbons
    • ½ cup Frozen green peas, thawed and warmed in microwave
    • ½ tsp. Lemon zest
    • 5-6 Fresh Sage Leaves, torn into small pieces
    • 2 tbsp. Fresh Parsley, chopped

    Instructions

    Searing Scallops

    1. Pat scallops dry of any moisture. Remove side muscle from sea scallops (simply pull off and discard).
    2. Heat a 10-inch sauté pan with canola oil over medium high heat. Allow to get hot, but not smoking.
    3. Season scallops with salt and pepper.
    4. Add scallops, they should sizzle when placed in oil. Do not overcrowd the pan. Do not move scallops until ready to flip.
    5. Sear for about 3-4 minutes and flip. You should have a nice layer of caramelization.
    6. Cook for another 1-2 minutes. Remove from pan and reserve warm on dinner plate.

    Making the Sauce

    1. Add garlic and shallots to pan. Cook until fragrant but do not brown (about 30 seconds to 1 min).
    2. Add Dijon mustard, wine, and clam broth. Bring to a high simmer and allow to reduce by half.
    3. Turn down to low heat and whisk in soft butter. Add prosciutto, peas, lemon zest, sage, and parsley. Warm throughout without boiling.
    4. Add Seared Scallops back to pan and coat well with sauce.
    5. Serve immediately. Excellent served with Roasted Butternut Squash.
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