Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 lb Leg of veal, cut into 12 12 Prosciutto, paper-thin
-scallops -slices
Salt 2 tb Butter, unsalted
Fresh ground black pepper 3 tb Dry white wine
12 Fresh sage leaves 1 1/2 tb Parsley, minced, for garnish

1. Place each scallop between pieces of plastic wrap and, using a
mallet or the bottom of a skillet, pound to a uniform 1/8-inch
thickness. Salt and pepper scallops lightly. Put a sage leaf on
each and cover with a slice of prosciutto. Secure prosciutto to
scallop with toothpicks. 2. Melt 1 tablespoon of the butter in each
of two large skillets. Add scallops and brown quickly on both sides.
When scallops are just barely cooked, transfer them to a warmed
serving platter; remove toothpicks. 3. Scrape juices and browned
bits from one skillet to the other. Add wine to skillet with juices
and reduce slightly over high heat. Pour sauce over scallops;
garnish with parsley.

Comments:

This Roman dish is a good example of the Italian penchant for
whimsical food names; it is so succulent it almost leapes into your
mouth (salta in bocca) The success of the dish depends on tender,
milk-fed veal and fresh sage. Serve with a light red wine or a rich
Italian Chardonnay.

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