Receta Scallop Saltimboca 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. 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:
- Recipe for Scallop Saltimbocca adapted from Tyler Florence’s “Tyler’s
- Ultimate”
- 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
- 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.
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.
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.
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. Serves 4.