Saltimbocca

Name: Saltimbocca
Yield: 6
Ingredients: 6 beef fillet scallops (50g each); 6 slices of prosciutto (70g); 6 leaves of sage; 3 tablespoons of butter; 1 tablespoon of salt; 1 peppercorn; 1/4 cup of white wine (60ml)

1
6 beef fillet scallops (50g each)
2
6 slices of prosciutto (70g)
3
6 leaves of sage
4
3 tablespoons of butter
5
1 tablespoon of salt
6
1 peppercorn
7
1/4 cup of white wine (60ml)

Ingredients

1
6 beef fillet scallops (50g each)
2
6 slices of prosciutto (70g)
3
6 leaves of sage
4
3 tablespoons of butter
5
1 tablespoon of salt
6
1 peppercorn
7
1/4 cup of white wine (60ml)

Directions

1
Using a meat pounder, flatten the scallops to make them fine
2
With a knife, trim the edges to make them all the same size
3
Place a slice of prosciutto and a leaf of sage on each scallop
4
Secure with toothpicks leaving the scallops open
5
In a large skillet, melt the butter over high heat
6
Arrange the scallops side by side and cook until browned evenly (approximately 1 minute per side)
7
Season with salt and pepper, drizzle with wine and let it simmer for a bit (approximately 1 minute)
8
Transfer to a serving dish and serve immediately.