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.
1
Cool slightly before wrapping each moon by hand with a single fresh sage leaf, then prosciutto.
2
While the Saltimbocca roast, prepare a pan sauce of browned butter, sage, and Amontillado sherry.
3
Spoon the pan sauce over the Saltimbocca. Sear the scallops in the fond from the sauce.
4
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
Prosciutto
about 2 tablespoons
Olive Oil
1/2 cup
Salted Butter
2 - 3 tablespoons
Amontillado Sherry
1 pound
Fresh Sea Scallops
Optional for drizzli
Honey
Optional to taste
Kosher Salt & Black Pepper
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