Scallops Marsala

by flavorslutofficial
1 comment

A quick weeknight meal sure to please! Replacing chicken with scallops shaves ten minutes off the weeknight rush and puts a fun coastal spin on a usual dish. The addition of spinach rounds out this meal and has you serving up a complete meal in under 30 minutes. 

Scallops Marsala

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
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  • 1 lb sea scallops
  • 12 oz GF pasta of your choice
  • 16 oz mushrooms (thinly sliced)
  • 4 cups spinach
  • 4 cloves garlic (minced)
  • 4 Tbsp butter
  • 2 Tbsp heavy cream (*optional)
  • 2 Tbsp GF flour blend
  • 1 tsp olive oil
  • 1 cup dry Marsala wine
  • ¼ cup dry sherry wine
  • 1 cup chicken broth
  • ¼ tsp dried thyme
  • 1 tsp dried parsley (or ¼ cup fresh chopped parsley)
  • 1 ½ tsp kosher salt
  • 1 tsp ground pepper
  • Pat scallops dry, and season with ½ tsp each salt and pepper.
  • In a pot over high heat begin boiling water for the pasta. Add the pasta when the water has boiled and cook according to your packages directions. Set aside.
  • In a large pan over high heat add 1 tsp olive oil and 1 Tbsp butter. Allow the butter to melt, and when the pan is hot add the scallops. Sear on each side for 2 minutes or until golden brown in color.
  • When scallops have cooked remove from the pan and set aside. Add 1 Tbsp butter to the pan and add the sliced mushrooms, and thyme. Cook the mushrooms over high heat until they are cooked through and beginning to brown. This should take 5 to 10 minutes.
  • When mushrooms have cooked add the garlic and cook for 2 minutes or until fragrant. Add the remaining 2 Tbsp butter and allow to melt, reduce the heat to medium.
  • Add the GF flour and whisk together with all the ingredients in the pan. Cook for 2 minutes stirring constantly just to cook off the raw flour taste.
  • Add the Marsala wine, sherry, chicken broth, parsley, and heavy cream if using. Whisk vigorously until the liquids thicken to form a sauce. Add the remaining salt and pepper. Taste and adjust as desired.
  • When sauce has formed stir in the spinach and allow to wilt. Stir in the pasta and scallops coating everything well in the sauce. Reduce the heat to low and cover for 2 to 5 minutes just to rewarm the scallops. Serve and enjoy!

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@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut

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1 comment

Tommy Cunningham August 10, 2020 - 12:50 pm

5 stars

5 stars
Never cooked with scallops before even though I love them. This turned out amazing! I will definitely make this again.


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