Scallops Marsala

Name: Scallops Marsala
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 full bowls, 2-4 serving(s)
Ingredients: 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

Submitted by KauaiCarolAnn

"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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photo by Julie F

Ready In:: 40mins
Ingredients:: 12
Yields:: 2 full bowls
Serves:: 2-4

ingredients

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

directions

Rinse 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.
Sear 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.
Remove 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.
Add marsala wine and simmer to reduce 3-4 minutes.
Slowly drizzle half and half or soy creamer, stir well. Add cornstarch/water if needed for thickening.
Add scallops back in, sprinkle with fresh basil and simmer low for 3-4 minutes.
Serve over angel hair pasta or rice.

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Reviews

Absolutely Fantastic !!!! When ever I sea Sea scallops on sale, I make this dish. I top it with a some Romano cheese and soak up the gravy with some crisp bread

Bob G.
Very good quick and easy meal. I used fat free half and half and with the cornstarch, it thickened up nicely and tasted great. Thanks for sharing!

Julie F

RECIPE SUBMITTED BY

KauaiCarolAnn

Kapaa

I'm lucky in that my husband will eat just about anything I put in front of him, even those labeled as "fails". Even then, he will choke it down without to much grumbling. After living on Kaua'i for nearly 14 years, I discovered a lot of Pacific Rim recipes and enjoy learning any style cuisine. These days I am learning more and more about the Paleo and Primal way of eating and am convinced that the 35+ years of "everything low fat" and the insane amounts of processed foods play a huge part of why people in these United States are so sick and overweight. Anyway, I'll not get on my "low fat fallacy" soap box. So every morning I have my bullet proof coffee complete with butter, coconut oil, heavy whipping cream (HWC) and some Himalayan salt. Drink my ketones (Keto//OS www.carolannneill.shopketo.com) and enjoy life!

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