Scallops Marsala
Elevate your seafood game with this luxurious Scallops Marsala recipe, a dish that boasts perfectly seared sea scallops bathed in a velvety Marsala wine sauce. This Italian-inspired creation features tender scallops with a golden caramelized crust, complemented by a rich combination of shallots, garlic, chicken stock, and heavy cream. The Marsala wine adds a delicate sweetness and depth, while fresh parsley brightens the dish for a restaurant-quality finish. Ready in just 40 minutes, this elegant entrée is perfect for impressing guests or treating yourself to a weeknight indulgence. Serve it over pasta, creamy mashed potatoes, or steamed rice to soak up the luscious sauce. Perfect for seafood lovers, this recipe is a showstopper that’s as impressive as it is delicious!
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Recipe Information
Ingredients
- 1 pound Sea scallops
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely chopped
- 2 teaspoons Garlic, minced
- 0.5 cup Marsala wine
- 0.5 cup Chicken stock
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Pat the scallops dry with paper towels to remove excess moisture. Season them with salt and black pepper on both sides.
Lightly dredge the scallops in flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Once the butter is melted and foamy, add the scallops in a single layer (work in batches if necessary to avoid overcrowding). Sear each side for 2-3 minutes or until golden brown and caramelized. Remove the scallops from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Stir in the chopped shallots and cook for 2-3 minutes until softened.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant, taking care not to burn it.
Pour in the Marsala wine and deglaze the skillet by scraping up any browned bits. Allow the liquid to simmer for 2 minutes to reduce slightly.
Stir in the chicken stock and heavy cream. Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens.
Return the scallops to the skillet and spoon the sauce over them. Cook for an additional 2 minutes to warm the scallops through.
Garnish with the chopped parsley and serve immediately, either on its own or over pasta, rice, or mashed potatoes.
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 4305 mg | 187% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 16.1 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1772 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
