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Scallops Marsala

Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Fish

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