SCALOPPINE AL MARSALA
Steps:
- Season the veal scallops with salt and pepper, the dip them in flour and vigorously shake off the excess. In a heavy 10-12 inch skillet, melt 2 tablespoons of butter with the 3 tablespoons of oil over moderate heat. When the foam subsides, add the scalloops, 3 or 4 at a time and brown them for about 3 minutes on each side. After they have browned, transfer them from the skillet to a plate. Pour off most of the fat from the skillet, leaving a thin film on the bottom. Add gsrlic and the marsala and 1/4 cup of chicken or beef stock and boil the liquid briskly over high heat for 1 to 2 minutes. Scrape in any browned frsgments clinging to the bottom and sides of the pan. Return the veal to the skillet, cover the pan and simmer over low heat for 10 to 15 minutes, basting the veal now and then with the pan juices. To serve transfer the scallops to a heated platter. Add 1/4 cup of stock to the sauce remaining in the skillet and boil briskkly, scraping in the browned bits sticking to the bottom and sides of pan. When the sauce has reduced considerably, and has the connsistency of a syrupy glazer, taste it for seasoning. Remove the pan from the heat. stir in 2 tablespoons of soft butter and pour the sauce over the scallops
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Hi I'm Will
[email protected]I can't wait to try this recipe again!
kushanthi kaveesha
[email protected]I would definitely recommend this recipe to others.
Pepper Garcia
[email protected]This dish is perfect for a special occasion.
The World Of Movies
[email protected]I'm not a great cook, but this recipe was easy to follow and the dish turned out great.
Paul Lundofu
[email protected]The dish was easy to make and didn't take too long.
Priya Mardi Sreya
[email protected]This recipe is a great starting point, but I think it needs some more seasoning.
Prasamsha Khanal
[email protected]I added some mushrooms and asparagus to the dish and it was delicious.
Sunil Kohar
[email protected]I'm not a fan of Marsala wine, so I used white wine instead. The dish still turned out great.
Asadull Islam
[email protected]The chicken was a bit dry, but the sauce was very good.
Jahanger Khan
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it!
Cornel Fora
[email protected]I followed the recipe exactly and the dish turned out perfectly. The chicken was cooked through but still moist, and the sauce was delicious.
Kate Baker
[email protected]This dish was a hit with my family! The chicken was tender and flavorful, and the Marsala sauce was rich and creamy. I will definitely be making this again.