Time:

Serves: 4

  • 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

SCALLOP SALTIMBOCCA WITH CRISPY FRIED SAGE

Recipe courtesy Tyler Florence

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. 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 put them on a platter. 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.

To serve, spoon a smear of potato purée on plates and set 3 scallops on top of the potatoes. Spoon the apples around the plate and garnish with sage leaves.

Edited: October 28th, 2009