Scallop Saltimbocca with apples

Scallop Saltimbocca with apples


  • 6 slices prosciutto

  • 12 large sea scallops

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons unsalted butter

  • 12 fresh sage leaves

  • Kosher salt

  • Freshly ground pepper

  • 2 Golden Delicious apples, peeled, cored and cut into wedges

  • 1 medium onion, sliced

  • 1/2 lemon


1. Wrap half a strip of prosciutto around the circumference of each scallop and squeeze gently so it adheres to the scallop. Tie a length of kitchen string around each to keep prosciutto in place or a toothpick Trim the edges.

2. Heat olive oil and butter in large skillet over medium-high heat. Add sage leaves and fry until lightly browned and crisp, 2-3 minutes. Gently lift the leaves out of the pan and drain flat on paper towels.

3. Season scallops with salt and pepper. Add the scallops to the hot pan and cook undisturbed for 2 to 3 minutes on each side, until well-browned. Remove scallops from pan and put them on platter.

4. Add apples and onions to the pan and give them a quick saute until the apples are wilted and both are caramelized, 4-5 minutes. Season with a squeeze of lemon juice, salt and pepper. Discard toothpicks from scallops. Place on plate and spoon apples around, garnishing with the fried sage leaves.


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