Scallop Saltimbocca with Golden Delicious Apples

When I lived in Rome, Saltimbocca was an introduction to the cuisine of the city itself.   “Saltimbocca alla Romana” featured veal, topped with Prosciutto and Sage in a Marsala and butter sauce.   It was very good and, because of its ingredients, more expensive than most entrees at the trattorias where we ate as students.  It was, therefore, a treat reserved for the days right after our allowances arrived from home.

Saltimbocca means “jump in the mouth” although I could never figure out if that was because the taste ‘jumped’ in your mouth or because the dish was so delicious, you literally couldn’t wait to eat it.  Either way, I love Saltimbocca.  So the other day, when I was looking for something quick and easy to cook, I gravitated to a Tyler Florence recipe (again) that featured Scallops, instead of veal, and a lemon, olive oil and butter sauce in lieu of the Marsala and butter sauce of my student days. Then there was Tyler’s addition of Golden Delicious Apple wedges which add another flavor note to the mix.  Sage Leaves complete the picture and a very pretty one it is.  It is well worth repeating here.

Tyler Florence ’s story is that he invented the dish for a charity event and that it was such a hit that all of it was gone in 45 minutes.  I can believe it since it is simply delicious and very easy to do.  I used ½ slices of prosciutto wrapped round the beautiful Sea scallops that are local around here.  The prosciutto flavored the scallops all the way through.  Other than tying the scallops with kitchen string to make sure the prosciutto adheres to their sides, this is a very simple recipe to pull off in very little time.  The apples are a wonderful addition and the sage came straight out of our herb garden.  I served it with some snap peas.  Here’s the recipe:

Scallop Saltimbocca with Golden Apple Slices and Prosciutto

March 18, 2018

Servings: 4

Difficulty: Easy, once you've got the Prosciutto tied around the Scallops

A delicious combination of sweet/tart apple slices, the sweetness of scallops and the tang of Prosciutto

By: Monte Mathews

Ingredients

• 8 slices of Prosciutto
• 16 large sea scallops
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons 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

Directions

• Step 1 Wrap a strip of prosciutto around the perimeter of each scallop and squeeze gently so that speck sticks to itself and the scallops. Tie each scallop with kitchen twine.
• Step 2 Heat the olive oil and butter in a large skillet over medium-high heat. Add the sage leaves and fry until lightly browned and crisp, 2 to 3 minutes. Gently lift the leaves out of the pan and drain flat on paper towels.
• Step 3 Season the scallops with salt and pepper. Add the scallops to the hot pan and cook 2 to 3 minutes on each side until well browned. Remove scallops from the pan and plate them, four to each plate.
• Step 4 Now add the apples to the pan and give them a quick sauté until wilted and caramelized, 4 to 5 minutes. Season with a squeeze of lemon juice and salt and pepper. Serve at once.