When I lived in Rome, Saltimbocca was an introduction to the cuisine of the city itself. “Saltimbocca alla Romana” featured veal, topped with Prosciutto and Sage in a Marsala and butter sauce. It was very good and, because of its ingredients, more expensive than most entrees at the trattorias where we ate as students. It was, therefore, a treat reserved for the days right after our allowances arrived from home.
Saltimbocca means “jump in the mouth” although I could never figure out if that was because the taste ‘jumped’ in your mouth or because the dish was so delicious, you literally couldn’t wait to eat it. Either way, I love Saltimbocca. So the other day, when I was looking for something quick and easy to cook, I gravitated to a Tyler Florence recipe (again) that featured Scallops, instead of veal, and a lemon, olive oil and butter sauce in lieu of the Marsala and butter sauce of my student days. It is well worth repeating here.