Anyway, we made several things from this book, and sadly had to return it. We ended up buying a copy, and last night we made Scallop Saltimbocca, which tasted amazing.
We followed the recipe, which included sauteing apples at the end (what?) and had a very tedious prep of wrapping each scallop in a piece of prosciutto and then tying it on with a string. If you have a spare half hour during which you don't mind doing this, I heartily recommend this recipe.
6 comments:
Mmmmm. I can never resist food photos ;-)
is scallop..pork?
The sauteed apple I used in a pork recipe too..it was delicious but oh the calories.
Love your china.
Angela
So sorry to hear you won't make it to France this year..maybe next time. I'll drop you an email soon
These are actually the shellfish, treated like pork. They really were delicious!
I love the local library! What a good idea to borrow a cookbook, then decide if you really like it.
No wonder with this recipe! Scallops can be sooo good. Keep 'em coming!
Tying it with a string? OMG! That sounds like a lot of work. The whole recipe sounds good though.
How about fixing the prosciutto with a toothpick? Less work and maybe it would hold? ;)
It certainly sounds delicious! Is it a local or traditional recipe?
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