Yield: 4 servings

Measure Ingredient
1¼ pounds Leg of veal, cut into 12 scallops
\N \N Salt
\N \N Fresh ground black pepper
12 \N Fresh sage leaves
12 \N Prosciutto, paper-thin slices
2 tablespoons Butter, unsalted
3 tablespoons Dry white wine
1½ tablespoon Parsley, minced, for garnish

1. Place each scallop between pieces of plastic wrap and, using a mallet or the bottom of a skillet, pound to a uniform ⅛-inch thickness. Salt and pepper scallops lightly. Put a sage leaf on each and cover with a slice of prosciutto. Secure prosciutto to scallop with toothpicks. 2. Melt 1 tablespoon of the butter in each of two large skillets. Add scallops and brown quickly on both sides.

When scallops are just barely cooked, transfer them to a warmed serving platter; remove toothpicks. 3. Scrape juices and browned bits from one skillet to the other. Add wine to skillet with juices and reduce slightly over high heat. Pour sauce over scallops; garnish with parsley.


This Roman dish is a good example of the Italian penchant for whimsical food names; it is so succulent it almost leapes into your mouth (salta in bocca) The success of the dish depends on tender, milk-fed veal and fresh sage. Serve with a light red wine or a rich Italian Chardonnay.

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