Prawn Saltimbocca, Prosciutto, White Wine, Garlic Butter, Sage Recipe

Prepare prawns

Pat prawns dry with paper towels. Season both sides lightly with 1 tsp salt and 1 tsp freshly ground black pepper.

Wrap with prosciutto

Lay out a slice of prosciutto, place one prawn across the center, and wrap the prosciutto around the body of the prawn once or twice so the tail remains exposed. Repeat for all prawns (about 12).

Coat prawns

Place flour in a shallow dish, beaten eggs in another. Lightly dredge each prosciutto-wrapped prawn in flour, shaking off excess, then dip into beaten egg, allowing excess to drip.

Sear prawns

Heat 2 tbs butter and 1 tbs olive oil in a large skillet over medium-high heat until sizzling but not smoking. Add prawns seam-side down in a single layer (work in two batches if needed). Cook 1.5–2 minutes per side, until prosciutto is crisp and prawns are opaque and just cooked through. Transfer prawns to a warm plate and tent with foil.

Infuse butter and crisp sage

Reduce heat to medium. In the same skillet, add 2 tbs unsalted butter. When melted, add the thinly sliced garlic and 8 of the sage leaves. Sauté briefly, about 30–45 seconds, until fragrant and garlic is starting to color — be careful not to burn.

Deglaze

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce for 2–3 minutes until slightly syrupy.

Finish sauce

Add 1/4 cup chicken or vegetable stock, the remaining 2 tbs butter (cut into pieces), 1 tbs lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Swirl the pan off the heat so the butter emulsifies into the sauce, stirring until glossy. Taste and adjust seasoning. Add the remaining 4 sage leaves and allow them to warm in the sauce for 30 seconds.

Return prawns to sauce

Return the seared prawns and any accumulated juices to the skillet. Gently toss for 30–45 seconds to coat and warm through, spooning sauce over the prawns. Do not overcook.

Transfer prawns to a serving platter, spoon the garlic-sage butter sauce over the top. Sprinkle with chopped parsley and serve with lemon wedges alongside for squeezing. Serve immediately.