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| | Scallops Charlotte
2 pounds of scallops
2 tablespoons of butter
3 tablespoons of shallots, finely chopped
1/2 pound of small mushrooms, sliced
3/4 cup of whipping cream
4 tablespoons of Marsala wine
salt and pepper, to taste
finely chopped chives or parsley, for garnish
If you are using large sea scallops, you may want to cut them in half horizontally. If you have tiny bay scallops, they can be left whole. In a large skillet over medium heat, melt 1 tablespoon of butter. Add shallots and mushrooms, saute over medium-high heat for 2 minutes. Remove to a bowl and set aside. Melt remaining butter in skillet. Add scallops. Saute 2 to 3 minutes, until scallops are opaque. Using a slotted spoon, remove scallops from skillet and add them to the mushroom mixture; set aside. Add cream and wine to liquid in skillet. Add any juices that have accumulated in bowl of scallops. Cook, stirring constantly, over medium heat until sauce reduces to 2/3 to 3/4 cup and thickens enough to lightly coat a spoon. Add mushroom and scallop mixture; cook to heat through. Season with salt and pepper. Serve garnished with chives. Serves 6. |
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