1/1 Photo of Scallops Marsala
So yummy, easy and a winner even for those who are a little skeptical about scallops. Can be served as your main dish or as a side to perhaps steak or grilled jumbo shrimp (I'll post my recipe for drunken shrimp next). Served over angel hair or rice.
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- 8 scallops, large, well cleaned
- 1/2 teaspoon salt (to taste)
- 1/2 teaspoon pepper (to taste)
- 1 garlic clove, minced
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1 cup mushroom, sliced
- 1/4 cup red onion, fine chop
- 1/2 cup marsala wine
- 1 teaspoon cornstarch, with water to thicken as needed
- 1/2 cup half-and-half (or soy creamer)
- 1 tablespoon basil, fresh and rough chopped
- 1Rinse scallpos very well to insure free & clear of sand. Remove small muscle which attached scallop to shell (it gets tough during cooking). Salt and pepper scallops to taste and start water to boil for pasta or cooking the rice.
- 2Sear scallops on a high heat in butter and olive oil. Approximately 1 minute each side - no longer, or you will end up with rubbery scallops, we will add them back in later for additional cooking.
- 3Remove scallops and cover. Reduce heat to medium and sautee the garlic mushrooms and red onions for 3-4 minutes, adding additional olive oil if needed.
- 4Add marsala wine and simmer to reduce 3-4 minutes.
- 5Slowly drizzle half and half or soy creamer, stir well. Add cornstarch/water if needed for thickening.
- 6Add scallops back in, sprinkle with fresh basil and simmer low for 3-4 minutes.
- 7Serve over angel hair pasta or rice.
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Nutritional Facts for Scallops Marsala
Serving Size: 1 (241 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 427.1
- Calories from Fat 104
- Total Fat 11.5 g
- Saturated Fat 5.9 g
- Cholesterol 41.8 mg
- Sodium 876.0 mg
- Total Carbohydrate 17.6 g
- Dietary Fiber 0.9 g
- Sugars 4.0 g
- Protein 10.7 g