Delicata Squash Saltimbocca With Pan Scallops
Sweet, creamy delicata squash are seared in cast iron with sage, prosciutto, and Amontillado sherry.
These two-bite masterpieces emerge crispy, sweet, salty and altogether ‘autumn perfect.’
Begin by cutting a delicata squash into rings, then moons. Roast for 10 minutes per side.
Cool slightly before wrapping each moon by hand with a single fresh sage leaf, then prosciutto.
While the Saltimbocca roast, prepare a pan sauce of browned butter, sage, and Amontillado sherry.
Spoon the pan sauce over the Saltimbocca. Sear the scallops in the fond from the sauce.
Crispy, crackly, salty, sweet, nutty, earthy, and mildly smokey...
Delicata Squash Saltimbocca with Pan Scallops
1 medium
Delicata Squash
About 25 leaves
Fresh Sage Leaves
1/4 pound sliced thi
about 2 tablespoons
Olive Oil
1/2 cup
Salted Butter
2 - 3 tablespoons
Amontillado Sherry
1 pound
Fresh Sea Scallops
Optional for drizzli
Optional to taste
Kosher Salt & Black Pepper
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