Recipe: Scallop Saltimbocca

SCALLOP SALTIMBOCCA

12 slices prosciutto
12 large sea scallops
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
12 fresh sage leaves
Kosher salt
Freshly ground pepper
2 Golden Delicious apples, peeled, cored and cut into wedges
1/2 lemon

Wrap a strip of prosciutto around the circumference of each scallop and squeeze gently so it adheres to the scallop. Tie a length of kitchen string around each to keep prosciutto in place. Trim the edges.

Heat olive oil and butter in large skillet over medium-high heat. Add sage leaves and fry until lightly browned and crisp, 2-3 minutes. Gently lift the leaves out of the pan and drain flat on paper towels.

Season scallops with salt and pepper. Add the scallops to the hot pan and cook undisturbed for 2-3 minutes on each side, until well-browned. Remove scallops from pan and put them on platter.

Now add apples to the pan and give them a quick saute until wilted and caramelized, 4-5 minutes. Season with a squeeze of lemon juice, salt and pepper. Snip off and discard strings from scallops.

Place on plate and spoon apples around, garnishing with the fried sage leaves.

Makes 4 servings
Source: Tyler's Ultimate by Tyler Florence