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Scallops Marsala

  Scallops 1 1⁄2 Pound
  Butter/Margarine 3 Tablespoon
  Finely chopped shallots/White portions of green onions 2 Tablespoon
  Small mushrooms 1⁄2 Pound, sliced
  Whipping cream 3⁄4 Cup (12 tbs)
  Marsala wine/Madeira wine 4 Tablespoon
  Salt To Taste
  White pepper To Taste
  Finely chopped chervil/Parsley 1 Tablespoon

Cut large scallops in half horizontally.
Melt half of butter or margarine in a large skillet.
Add shallots or green onions and mushrooms; saute about 3 minutes over medium-high heat.
Spoon into a medium bowl; set aside.
Melt remaining butter or margarine in skillet.
Add scallops; saute 1 to 2 minutes or until scallops are opaque.
Do not overcook.
Use a slotted spoon to add scallops to mushroom mixture; set aside.
Add cream and wine to liquid in skillet; add liquid from cooked scallops and mushrooms.
Cook over medium-high heat until sauce reduces to 2/3 to 3/4 cup and thickens enough to coat a spoon lightly.
Add reserved mushroom mixture and scallops; heat through.
Season with salt and white pepper to taste.

Recipe Summary

Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1773 Calories from Fat 916

% Daily Value*

Total Fat 103 g158.1%

Saturated Fat 63.6 g317.8%

Trans Fat 0 g

Cholesterol 569.9 mg190%

Sodium 1571.1 mg65.5%

Total Carbohydrates 55 g18.2%

Dietary Fiber 4.2 g16.9%

Sugars 18.4 g

Protein 126 g252.2%

Vitamin A 54% Vitamin C 58.8%

Calcium 50.1% Iron 46.8%

*Based on a 2000 Calorie diet


Scallops Marsala Recipe