Put each veal scallop between 2 sheets of waxed paper and pound to an 1/8-inch thickness with a rolling pin. Lay 2 or 3 sage leaves on each scallop and press a slice of prosciutto firmly on top. Sprinkle the flour onto a plate and season with salt and pepper. Lightly coat both sides of the scallops with flour, shaking off any excess. Melt half of the butter in a large skillet. When butter is foaming, add the scallops and cook in batches, sprinkling them with the garlic as they cook and adding more butter when needed, for 2 minutes on each side. Lift out and keep warm. Pour the white wine into the pan and boil for a few minutes until it is reduced to about 2 tablespoons. Stir in the cream and heat grently, then taste for seasoning. Arrange the scallops on warmed plates and pour the sauce over them. Serve immediately. For Veal With Lemon And Basil: Omit the sage leaves and proscuitto. Coat the veal with seasoned flour and cook as directed. While still in the pan, sprinkle on the juice of 1 lemon, 2 tablespoons shredded fresh basil, and season to taste. This recipe yields 4 servings.