Sunday, December 30, 2007

Scallop Saltimbocca

From Tyler's Ultimate

12 slices speck or prosciutto
12 large sea scallops
2 Tbsp EVOO
2 Tbsp unsalted butter
12 fresh sage leaves
Kosher salt and freshly ground black pepper
2 Golden Delicious apples, peeled, cored and cut into wedges
1/2 lemon

Wrap a strip of speck around the circumference of each scallop and squeeze gently so the speck adheres to the scallops. Tie a length of kitchen string around each scallop to keep the speck in place; trim the ends.
Heat the olive oil and butter in a large skillet over medium-high heat. Add the sage leaves and fry until lightly brownd and crisp, 2-3 minutes. Gently lift the leaves out of the pan and drain flat on paper towels. Season the 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 the scallops from the pan and put them on a platter. Now add the apples to the pan andgive them a quick saute until wilted and caramelized, 4-5 minutes. Season with a squeeze of lemon juice and salt and pepper.
To serve, set 3 scallops on each of 4 plates. snip off and discard the strings. Spoon the apples around and garnish with sage leaves.

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