Scallops and Vegetable Marsala

  • 1lb Large sea scallops (pat dry)
  • 1/2 box of cooked and drained Angel hair pasta (or other variety)
  • 1/2 large sweet onion minced
  • 1 1/2 shallots minced
  • 3 cloves garlic minced
  • 2 stalks green onion chopped
  • 15 cherry tomatoes halved
  • 1 1/2 cup broccoli florets chopped
  • 1 1/2 cups shiitake mushrooms chopped
  • 5 tbsp sweet cream butter
  • 1/2 cup Marsala Wine
  • 1 cup Chicken stock
  • 1/4 cup heavy cream
  • 2 tbsp cornstarch
  • 5 tbsp cold water
  • 1 cup shredded Parmesan cheese
  • 1 tbsp Cooking With Greens Spicy Seafood Seasoning Blend

Heat Large skillet and Add 2 tbsp butter. Place scallops in pan. Do not move them. Allow to cook for about 3 minutes on high. turn scallops over and cook for an additional 30 seconds. Remove from heat and set aside. In the same pan, add the mushrooms, shallots, broccoli and onion. Cook for 3 minutes and add Marsala wine. Cook until most of the liquid is absorbed. Add chicken stock. Add shallots, tomatoes, Spicy seafood seasoning and garlic. Simmer for 10 minutes.  Pour in heavy cream. Simmer for 4 minutes. Add 3 tbsp butter and Parmesan cheese. Bring to simmer. Combine cornstarch and water. Whisk and pour into pan. Add in scallops and cook for 2 minutes more. Turn off heat and toss in Pasta. Serve.

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