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.
- 1 lb. Naked Sea Scallops thaw and pat dry excess moisture
- 2 tbsp. Canola oil
- to taste Kosher Salt and Fresh Cracked Black Pepper
- 1 tsp. Fresh Garlic chopped finely
- 1 tbsp. Shallot chopped finely
- 1 tsp. Dijon Mustard
- ¼ cup White Wine
- ¼ cup Clam Broth or Chicken Stock
- 4 tbsp. Soft Butter
- 4 slices Prosciutto sliced into thin ribbons
- 8-10 Fresh Sage Leaves torn into small pieces
- 2 tbsp. Fresh Parsley chopped
Remove side muscle from sea scallops.
Heat a 10-inch sauté pan with canola oil. Allow to get hot, but not smoking.
Season scallops with salt and pepper.
Add scallops, they should sizzle when placed in oil. Do not overcrowd the pan. Do not move scallops until ready to flip.
Sear for about 2-3minutes and flip. You should have a nice layer of caramelization.
Cook for another 1 minute. Remove from pan and reserve warm on dinner plate.
Making the Sauce
Add garlic and shallots to pan. Cook until fragrant (about 1 min) but do not brown.
Add Dijon, wine, and broth. Bring to a simmer and boil until reduced by half.
Whisk in soft butter over low heat.
Add prosciutto, sage, and parsley.
Add Seared Scallops back to pan and coat with sauce.
Serve immediately. Excellent served with Roasted Butternut Squash.