scallops charlotte
This is a lovely dish for entertaining from the California Culinary Academy. You can use the food processor to chop the chives (or parsley) and shallots (or onions) and to slice the mushrooms.
No Image
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 1/2 pounds scallops
- 2 tablespoons butter or margarine
- 2 tablespoons shallots or onion, finely chopped
- 1/2 pound small mushrooms, sliced
- 3/4 cup whipping cream
- 4 tablespoons marsala wine
- - salt and white pepper, to taste (freshly ground)
- - finely chopped chives or parsley, for garnish
How To Make scallops charlotte
-
Step 1If you are using large sea scallops, cut them in half horizontally. If you have tiny bay scallops, they can be left whole.
-
Step 2In a large skillet over medium heat, melt 1 tablespoon of the butter. Add shallots and mushrooms; saute over medium-high heat for 2 minutes. Remove to a bowl and set aside.
-
Step 3Melt 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 mushroom mixture; set aside.
-
Step 4Add cream and wine to liquid in skillet. Add any juices that have accumulated in bowl of scallops.
-
Step 5Cook, stirring constantly, over medium heat until sauce reduces to 2/3 to 3/4 cup and thickens enough to lightly coat a spoon.
-
Step 6Add mushroom and scallop mixture; cook to heat through. Season to taste with salt and pepper.
-
Step 7Serve garnished with chives.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes