Scallops Charlotte
Source of Recipe
Exported from Mastercook
List of 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
Recipe
If you are using large sea scallops, 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 the 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 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 to taste with salt and pepper. Serve garnished with chives.
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