Delicata Squash Saltimbocca With Pan Scallops || @notentirelyaverage

notentirelyaverage Delicata Squash Saltimbocca With Pan Scallops View my profile

Get App Sweet, creamy delicata squash are seared in cast iron with sage, prosciutto, and Amontillado sherry. @notentirelyaverage on

Get App These two-bite masterpieces emerge crispy, sweet, salty and altogether ‘autumn perfect.’ @notentirelyaverage on

Get App Begin by cutting a delicata squash into rings, then moons. Roast for 10 minutes per side. 1 @notentirelyaverage on

Get App Cool slightly before wrapping each moon by hand with a single fresh sage leaf, then prosciutto. 2 @notentirelyaverage on

Get App While the Saltimbocca roast, prepare a pan sauce of browned butter, sage, and Amontillado sherry. 3 @notentirelyaverage on

Get App Spoon the pan sauce over the Saltimbocca. Sear the scallops in the fond from the sauce. 4 @notentirelyaverage on

Get App Crispy, crackly, salty, sweet, nutty, earthy, and mildly smokey... @notentirelyaverage on

Get App Delicata Squash Saltimbocca with Pan Scallops @notentirelyaverage on

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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