Saltimbocca-style scallops with basil flavor
- 9 Frozen scallops
- 4-5 Prosciutto (Cured or uncured bacon can also be used)
- 6 Mushrooms
- Basil, as needed
- Ground black pepper, as needed
- 3 Tbsp Cake flour
- 1 Tbsp Olive oil
- 45g (1.6oz) Unsalted butter
- 80ml (2.7fl oz) White wine
- 30ml(1.0fl oz) Water
- Salt, a pinch
- Pepper, a pinch
- Mashed potatoes, as needed (Roast potatoes can also be used)
- Baby leaf lettuce, as needed (Butter-sautéed green beans or asparagus can also be used)
- Lemon, as needed
- Thaw the frozen scallops.
- Cut the prosciutto to match the width of the scallops.
- Cut the mushrooms in half.
- Deep-fry 9 small basil leaves until crispy.
- Season the scallops with black pepper, attach fresh basil leaves on both sides, and wrap with prosciutto. Dust with cake flour.
- Heat a frying pan over medium heat, add olive oil and butter to melt. Arrange the prepared scallops in the pan and sear until golden brown. Flip them, add mushrooms, and cook until they develop a golden color. Remove from the pan.
- Pour white wine into the pan, deglaze while evaporating alcohol, and dissolve the pan residues into the sauce. Reduce by half, add water, and simmer until the sauce thickens. Adjust the seasoning with salt and pepper.
- Plate the cooked scallops, pour the sauce over them, and serve with mashed potatoes, baby leaf lettuce, and lemon. Garnish with the crispy deep-fried basil leaves for a finishing touch.
