Delicata Squash Saltimbocca with Pan Scallops

scallops seared in a hot pan with squash prepared saltimbocca style

5 from 1 vote

Delicata Squash Saltimbocca with Pan Scallops

Delicata Squash Saltimbocca with Pan Scallops is a recipe that works impeccably with a versatile winter squash prepared in the saltimbocca manner.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Side Dish

Cuisine: Italian

Servings: servings

Author: Jenny DeRemer

Equipment

Ingredients

1 large delicata squash or 2 medium, halved lengthwise, seeds and membrane removed, and sliced into 1"thick circles, then halved into moons
2 tablespoons olive oil I am using Thea Greek Olive Oil
1 ¼ teaspoons Kosher salt divided
¼ teaspoon black pepper
20 - 25 fresh, whole leaves sage
¼ pound prosciutto very thin slices
½ cup sweet salted butter
2 tablespoons Amontillado sherry
1 tablespoon honey optional, for drizzling
1 pound large sea scallops rinsed, ** patted very, very dry, and lightly dusted with salt and pepper if desired

Instructions

for the delicata squash

Preheat oven to 425° F. Line a 13" x 18" baking sheet with aluminum foil.
Toss the squash moons in 1 tablespoon of the olive oil and dust with 1 teaspoon of the Kosher salt and the black pepper. Spread out on prepared baking sheet and arrange flat in a single layer. Roast for 10 minutes per side.
Remove the roasted squash moons from the oven. Do not turn off heat. Allow squash moons to cool for 15 minutes on the baking sheet.
Coat a large cast iron skillet with the remaining tablespoon of olive oil.
Once squash moons are cool enough to handle, arrange 1 whole sage leaf on each fleshy side of the squash moons; wrap 1 strip of prosciutto around each squash moon to secure the sage leaf. Arrange seam side down in the skillet.
Place skillet into oven and roast for 6 to 8 minutes per side and allow prosciutto to get very crispy, flipping as necessary.

for the pan sauce and scallops

While the Saltimbocca are crisping in the oven, prepare the pan sauce.
Melt the butter in a medium sauté pan over medium heat. When the milk solids become separated and heavy enough to sink, and the butter has almost no foam left, allow the color to brown slightly, being careful not to leave the stove and leaving to burn. You are looking for a nutty aroma and golden brown color.
Using the remaining fresh sage leaves, add them to the browned butter. You may add the leaves whole or torn. Allow the leaves to foam and crisp up, about 3 minutes.
** NOTE - this recipe specifies 2 tablespoons, but I have found adding 3 to 4 tablespoons and allowing the alcohol to burn off offers a very rich, almost buttery flavor to the finishes dish.
Remove the pan completely from the heat before adding the Amontillado sherry. Whisk into the sage butter mixture and return to low heat to allow the alcohol to burn off.
When Saltimbocca have been removed from the oven, pour the pan sauce over the Saltimbocca. You can do this in the cast iron or directly on the serving platter. DO NOT SCRAPE THE FOND FROM THE SAUCE PAN.
Place the still hot sauce pan back atop the heat and increase to medium high. Immediately add the very well dried scallops to the pan. DO NOT MOVE THEM AROUND IN THE PAN. 2 to 3 minutes per side will allow a brilliant crust to form on the scallops largely due in part to the scorching hot pan and the leftover Amontillado fond that is continuing to caramelize.
Plate the scallops and the Saltimbocca together, spooning drips of the pan sauce atop both. Drizzle with honey if desired and salt and pepper to taste.
Serve with a full-bodied oaky red, or alternatively, pair with a very green and crisp metal casked Chardonnay.

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