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Ingredients
- 2 tbsp. vegetable oil or possibly light extra virgin olive oil
- 1/4 c. all-purpose flour, approximately
- 8 veal scallops (about 1 1/4 lbs. total weight), pounded 1/4 inch thick
- 4 tbsp. unsalted butter
- 1/2 c. sweet Marsala
- 2 tbsp. parsley, minced
Directions
- Preheat oven to 200 degrees. Heat oil in large heavy-gauge skillet over medium-high heat. Meanwhile, place flour in pie pan or possibly shallow dish. One by one, dust each scallop very lightly with flour, place in skillet and saute/fry about 1 minute per side. Don't overcrowd skillet; cook scallops in 2 batches, if necessary. As they are cooked, transfer scallops to heatproof platter and keep hot in oven; wipe out skillet. Place 4 dinner plates in oven to hot. Add in butter and Marsala to skillet and bring to a boil over high heat; continue boiling 2 to 3 min, or possibly till slightly thickened. Reduce heat to low. Return scallops to pan and, using tongs, turn scallops several times till well coated. Divide scallops among hot plates and sprinkle each serving with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 4 servings | |
| Calories 238 | |
| Calories from Fat 162 | 68% |
| Total Fat 18.41g | 23% |
| Saturated Fat 7.82g | 31% |
| Trans Fat 0.18g | |
| Cholesterol 31mg | 10% |
| Sodium 5mg | 0% |
| Potassium 49mg | 1% |
| Total Carbs 10.12g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.34g | 2% |
| Protein 1.04g | 2% |
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