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Seafood Saltimbocca alla Romana Recipe

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 Welcome to a delightful twist on a classic Italian dish! In this recipe, we’ll explore how to make Seafood Saltimbocca alla Romana, a fresh and flavorful variation of the traditional Roman saltimbocca that usually features veal. This seafood version combines succulent shrimp and tender scallops with the savory notes of prosciutto and sage, creating a dish that’s both elegant and easy to prepare. Perfect for a special dinner or a sophisticated weeknight meal, this recipe will transport your taste buds straight to the heart of Rome.


Seafood Saltimbocca alla Romana Recipe


Ingredients

For the Seafood:

  • 12 large shrimp, peeled and deveined
  • 12 sea scallops, patted dry
  • 12 fresh sage leaves
  • 6 slices of prosciutto (about 3 inches each)
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter

For the Sauce:

  • 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/2 cup chicken or seafood stock
  • 1 tablespoon lemon juice
  • 1 tablespoon capers, rinsed and drained
  • 1 tablespoon chopped fresh parsley (for garnish)
  • Salt and black pepper to taste

Instructions

1. Prepare the Seafood

  • Wrap the Sage: Lay out 6 slices of prosciutto on a clean surface. Place 2 sage leaves on each slice of prosciutto. Wrap the prosciutto around each shrimp and scallop, securing the sage in place.
  • Dredge in Flour: Lightly coat each wrapped seafood piece in flour, shaking off any excess.

2. Cook the Seafood

  • Heat the Pan: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until hot and shimmering.
  • Cook the Seafood: Add the wrapped shrimp and scallops to the pan in a single layer. Cook for 2-3 minutes on each side, or until the seafood is golden brown and cooked through. Remove from the skillet and set aside on a plate.

3. Make the Sauce

  • Deglaze the Pan: In the same skillet, add the white wine, scraping up any browned bits from the bottom of the pan. Cook for about 1 minute, allowing the wine to reduce slightly.
  • Add Stock and Lemon Juice: Stir in the chicken or seafood stock and lemon juice. Bring to a simmer and cook for another 2-3 minutes until the sauce has reduced slightly.
  • Add Capers: Stir in the capers and remaining 1 tablespoon of butter until the sauce is slightly thickened. Season with salt and black pepper to taste.

4. Assemble the Dish

  • Return Seafood to the Pan: Add the cooked seafood back into the pan with the sauce. Gently toss to coat the seafood with the sauce and heat through for about 1 minute.
  • Garnish and Serve: Transfer the seafood to a serving platter, spooning the sauce over the top. Garnish with chopped parsley and additional sage leaves if desired.

Serving Suggestions
Seafood Saltimbocca alla Romana pairs beautifully with a variety of sides. Consider serving it with:
  • A side of creamy risotto or cooked polenta for a rich and satisfying meal.
  • A simple green salad with a light vinaigrette to balance the flavors.
  • Roasted vegetables or steamed asparagus for a colorful and nutritious accompaniment.

Tips for Success

  • Fresh Sage: Make sure to use fresh sage leaves for the best flavor. Dried sage won’t provide the same aromatic quality.
  • Dry White Wine: Use a dry white wine for the sauce to avoid any added sweetness.
  • Pan Temperature: Ensure the pan is hot before adding the seafood to achieve a crispy, golden exterior.

Conclusion

This Seafood Saltimbocca alla Romana is a delectable dish that combines the traditional Roman flavors of saltimbocca with the fresh and elegant tastes of seafood. It’s a wonderful way to impress your guests or enjoy a special meal at home. Enjoy the fusion of flavors and the taste of Rome with each delicious bite!

Buon appetito!

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