Seared Scallops Wrapped In Prosciutto, With A Sage and Burnt Butter Sauce
Recipe sourced from Beer and Brewer Magazine – Annual Cookbook 2010
2 scallops per person
1 slice of prosciutto per scallop
4 fresh sage leaves
1 tablespoon butter per person
Splash of your "pfavourite" Pfeiffer white wine
Wrap prosciutto around scallops. In a pan of hot olive oil, sear one side of the scallops, then turn and add butter. Just before butter burns add a splash of your "pfavourite" Pfeiffer white wine and swirl in the pan to emulsify. Add 4 fresh sage leaves just before serving. Enjoy with a glass of Pfeiffer Marsanne.