We have been hearing such great reviews about Naked Sea Scallops from North Coast Seafoods in Massachusetts. We’ve also been hearing great things about their resident chef, Andrew Wilkinson! Chef Andrew and North Coast want to make sure you enjoy scallops as much as they do. That’s why they shared this delicious recipe with us - scallop saltimboca! After trying this you’ll be wondering why it has taken you this long to pair scallops with sage, prosciutto, and garlic! Enjoy!
ingredients
1 lb Naked Sea Scallops, thaw and pat dry excess moisture
2 Tbl Canola oil
Kosher Salt + Fresh Ground Pepper
𝑭𝒐𝒓 𝑺𝒂𝒖𝒄𝒆
1 tsp Fresh Garlic, chopped finely
1 Tb Shallot, chopped finely
1 tsp Dijon Mustard
¼ cup White Wine
¼ cup Clam Broth or Chicken Stock
4 Tb Soft Butter
4 slices Prosciutto, sliced into thin ribbons
8-10 Fresh Sage Leaves, torn into small pieces
2 Tb Fresh Parsley, chopped
To Make
Remove side muscle from sea scallops.
Heat a 10-inch sauté pan with canola oil. Allow to get hot, but not smoking.
Season scallops with salt and pepper.
Add scallops, they should sizzle when placed in oil. Do not overcrowd the pan. Do not move scallops until ready to flip.
Sear for about 2-3 minutes and flip. You should have a nice layer of caramelization.
Cook for another 1 minute. Remove from pan and reserve warm on dinner plate.
Add garlic and shallots to pan. Cook until fragrant (about 1 min) but do not brown.
Add Dijon, wine, and broth. Bring to a simmer and boil until reduced by half.
Whisk in soft butter over low heat.
Add prosciutto, sage, and parsley.
Add seared scallops back to sauce and coat.
Serve immediately. Excellent served with Roasted Butternut Squash.
𝑬𝑵𝑱𝑶𝒀!
