Wrap scallops in thinly sliced proscuitto with sage leaf between scallop and proscuitto. Secure proscuitto in place with toothpicks. In sauté pan, brown scallops until golden on all side. Finish cooking in medium oven. Remove sage leaf before serving. Serve with Champagne Butter Sauce.
Champagne Butter Sauce ingredients:
- 1 cup of Champagne
- 1 Tbls of Shallots
- 2 cup of Heavy Cream
- ¼ tsp of Salt
- ⅛ tsp of White Pepper
- 2 of Tbls Butter (whole, room temp)
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