Seared Scallops, Brown Butter, Sage & Julienne Prosciutto San Daniele
Scallops (4 per person/ 8 scallops (U-10))
4 tbsp of brown butter
4 slices of Prosciutto di San Daniele
8 sage leaves
Make the brown butter
Cook butter in sauce pot on medium heat stirring every so often till it begins to turn colour.
Turn down heat and stir constantly till butter is just beyond golden brown
Make the scallops
In a very hot pan, add scallops and sear until golden brown crust forms.
Flip scallop over, remove from heat, add some brown butter and a few sage leaves and baste scallop for 20 seconds. Remove scallops and sage leaves from pan and rest on towel for 30 seconds
Plate scallops, top each with a twist of Prosciutto di San Daniele. Spoon over brown butter and top with fried sage leaves