1 Pound, pounded flat (4 In Number, 1/4 Pound Or 125 Grams Each)
Fresh sage leaves
1 Small, boiled
Slit the edges of the scallops to keep them flat.
Rub salt and pepper into the scallops.
Roll each scallop up tightly, press two sage leaves against each roll, and tie it up with string.
Fry the rolls in half of the butter over medium heat for about 10 minutes, or until all sides are golden.
Then arrange the rolls on a platter.
Melt the remaining butter until it foams, and pour it over the scallops.