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This recipe comes from our good friends Judith Dunbar Hines and Rick Delby at World Kitchen, a culinary program that takes place at Gallery 37, sponsered by the wonderful City of Chicago. They adapted it from: The Encycolpedia of Herbs, Spices & Flavorings Elisabeth Lambert Oritz.
With a meat mallet, pound the scallops (or chicken breasts) until very thin. (If using chicken, then cut each piece in half to make 8 equal size pieces). Lay one piece of ham on each, top with a sage leaf and season with pepper (salt will be unnecessary because the ham will be salty). Roll tightly and secure with a toothpick, small skewer, or tie with the kitchen string. Heat the oil and butter in a heavy skillet and brown the rolls over moderate heat until they are nicely browned, then pour in the wine and bring to a simmer. Cover and cook over low heat 10-15 minutes. Serve hot, with buttered pasta. Garnish the plate with some fresh sage leaves—this is especially pretty with the variegated spices.
This recipe was provided by Judith Dunbar Hines and Rick Delby n/a from n/a.