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Scallop Saltimbocca With Crispy Fried Sage

8 faves
Nutrition per serving    (USDA % daily values)
CAL
308
FAT
53%
CHOL
32%
SOD
13%

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Ingredients for 4 servings

12 slices speck

12 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

Preparation

1.

Wrap a strip of speck around the perimeter of each scallop and squeeze gently so that speck sticks to itself and the scallops. Heat the olive oil and butter in a large skillet over medium-high heat

2.

Add the sage leaves and fry until lightly browned and crisp, 2 to 3 minutes

3.

Gently lift the leaves out of the pan and drain flat on paper towels

4.

Season the scallops with salt and pepper

5.

Add the scallops to the hot pan and cook 2 to 3 minutes on each side until well browned

6.

Remove scallops from the pan and put them on a platter

7.

Now add the apples to the pan and give them a quick sauté until wilted and caramelized, 4 to 5 minutes

8.

Season with a squeeze of lemon juice and salt and pepper. To serve, spoon a smear of potato purée on plates and set 3 scallops on top of the potatoes

9.

Spoon the apples around the plate and garnish with sage leaves.

View instructions at
Tyler Florence

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