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Recipe: Baked Scallops With Marsala And Almonds (Capesante Al Marsala)
Similar Categories: Baked, Scallops, Marsala, Almonds, Capesante, Marsala
MAKES 4 SERVINGS
1 pound large sea scallops
6 tablespoons unsalted butter, melted
2 tablespoon very finely chopped shallots
2 tablespoons dry Marsala
1 to 2 teaspoons fresh lemon juice
Salt and freshly ground black pepper
2 tablespoons sliced almonds
Lemon wedges
I Place a rack in the center of the oven. Preheat the oven to 375*F. Butter
a 9-inch baking dish. Or, if using scallop shells, butter 4 shells, then
place them on a baking sheet.
2 Cut the scallops in half crosswise. Sprinkle them with salt and pepper and
place them in the dish or shells.
3 Melt the butter in a small skillet. Add the shal lots and cook 2 minutes
or until tender. Stir in the Marsala and bring to a simmer. Stir in the
lemon juice, and salt and pepper to taste.
4 Pour the butter mixture over the scallops. Scatter the almonds on top.
Bake 12 minutes or until the scallops are opaque and the almonds are lightly
browned. Serve immediately with lemon wedges.
1 pound large sea scallops
6 tablespoons unsalted butter, melted
2 tablespoon very finely chopped shallots
2 tablespoons dry Marsala
1 to 2 teaspoons fresh lemon juice
Salt and freshly ground black pepper
2 tablespoons sliced almonds
Lemon wedges
I Place a rack in the center of the oven. Preheat the oven to 375*F. Butter
a 9-inch baking dish. Or, if using scallop shells, butter 4 shells, then
place them on a baking sheet.
2 Cut the scallops in half crosswise. Sprinkle them with salt and pepper and
place them in the dish or shells.
3 Melt the butter in a small skillet. Add the shal lots and cook 2 minutes
or until tender. Stir in the Marsala and bring to a simmer. Stir in the
lemon juice, and salt and pepper to taste.
4 Pour the butter mixture over the scallops. Scatter the almonds on top.
Bake 12 minutes or until the scallops are opaque and the almonds are lightly
browned. Serve immediately with lemon wedges.
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