Recipe sourced from Beer and Brewer Magazine – Annual Cookbook 2010
Ingredients
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
Method
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.
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