Scallops Marsala Food

SCALOPPINE AL MARSALA

Scaloppine al Marsala image

Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. A recipe typical of Sicily, where the best Marsala comes from. Serve with plenty of bread to mop up the sauce.

Provided by saretta

Categories World Cuisine Recipes European Italian

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1 ⅓ pounds veal medallions
2 tablespoons all-purpose flour, or as needed
2 tablespoons butter
1 tablespoon extra-virgin olive oil
salt and pepper to taste
½ cup Marsala wine
½ cup water
1 tablespoon cornstarch

Steps:

Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 9 g, Cholesterol 119.5 mg, Fat 13.4 g, Fiber 0.1 g, Protein 22.1 g, SaturatedFat 5.3 g, Sodium 150.2 mg, Sugar 2.4 g

SCALLOPINI ALLA MARSALA

Scallopini Alla Marsala image

You could substitute veal, chicken, or turkey for the pork.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 45m

Number Of Ingredients 9

Ingredients

1 head radicchio, halved, cored, and sliced into eighths (about 3/4 inch thick)
1 pound portobello mushrooms, stemmed, caps cut into 1/4-inch-thick slices
1 tablespoon extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 pound pork tenderloin, cut on the bias into 1/3-inch slices and pounded to 1/8-inch thickness
Wondra flour or all-purpose flour, for dredging
1/3 cup fresh sage leaves
1 tablespoon unsalted butter
2/3 cup Marsala wine (about 5 ounces)

Steps:

Preheat oven to 425 degrees. Spread radicchio on half of a rimmed baking sheet and mushrooms on other half. Drizzle with oil; season with salt and pepper. Roast until barely tender, 10 to 12 minutes.
Lightly dredge pork in flour. Heat a large straight-sided skillet over medium-high heat. Swirl in oil and cook sage until just crisp, 1 minute. Remove from skillet. Swirl butter into skillet and cook pork in 2 batches until lightly browned around edges, 1 to 2 minutes on each side. Return all pork to skillet. Pour in wine and simmer until reduced to a glaze, about 1 minute. Add radicchio and mushrooms, coat with sauce, and serve

SCALLOPS MARSALA

Scallops Marsala image

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.

Provided by KauaiCarolAnn

Categories Spaghetti

Time 40m

Yield 2 full bowls, 2-4 serving(s)

Number Of Ingredients 12

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

Steps:

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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