This recipe will appear in the August 2024 edition of La Nostra Voce, ISDA’s monthly newspaper that covers Italian American culture, news and traditions. Subscribe here.
By Chef Loretta Paganini
Ingredients
1 shallot, finely chopped
4 tbsp extra-virgin olive oil
16 lg Pan Diver sea scallops, about 1lb (remove tough muscle before cooking)
8 thin slices prosciutto
16 fresh sage leaves
1 c fish stock
Directions
- Pat scallops dry and season with salt and pepper. Top each scallop with a sage leaf. Wrap a half a slice of prosciutto around each scallop.
- Health oil in a 12-in nonstick skillet over high heat, until hot but not smoking, then sauté until golden brown, 4-5 minutes. Remove the scallops from the pan and put them on a platter. Add the wine and the stock and bring it to a boil. Season with salt and pepper.
- Cook until reduced by half. Add lemon juice. Stir in butter a cube at a time until all is used. Remove from the heat and reserve. To serve, spoon the sauce over the scallops and garnish with chives, if desired.
