SCALLOPS SALTIMBOCCA - Lidia
Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto!
Ingredients
- 1½ pounds Yukon Gold potatoes
- 12 dry sea scallops, “foot” or side muscle removed (about 12 ounces to 1 pound)
- Kosher salt
- 12 small fresh sage leaves
- 12 thin slices speck
- Vegetable oil, for frying
- 2 ears corn, shucked, husks reserved
- 2 tablespoons unsalted butter
- ½ to ¾ cup heavy cream
- 2 tablespoons chopped fresh chives
- 1 tablespoon extra-virgin olive oil
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