Chef Steve Chiappetti wraps scallops in prosciutto and slowly sautés them in sage oil, which is made by infusing mild olive oil with sage stems.He places the scallops on mini hibachis fueled with applewood chips to smoke them slightly as they are brought to the table.He garnishes the dish with apple purée spiked with liquid smoke and a purée of corn cooked with a sage chiffonade, shallots and garlic.

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