- 1 garlic clove
- Four 1-inch slices grilled or toasted sourdough bread
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 shallots, finely minced
- 2 pounds bay scallops
- 1/2 cup Marsala wine
- 1/4 cup plus 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 8 chives, finely minced
How to make this recipe
Preheat the oven to 375°. Rub the bread slices with the cut side of a garlic clove. Place bread on a baking sheet and drizzle with olive oil. Bake for 8 minutes until slices are golden brown and lightly toasted.
Meanwhile, in a nonstick skillet heat 1/2 tablespoon of olive oil over medium-high heat until shimmering in the pan. Add the shallots and cook until translucent, about 4 minutes. Add the scallops to the pan, season with salt and pepper, and cook until they have slightly browned, about 2 minutes. Pour in the Marsala wine, and simmer for 2 minutes, until slightly reduced. Add the heavy cream and stir to coat and heat through. Add the butter and stir to combine. Season with salt and freshly ground black pepper.
Remove toasted bread from the oven and top each slice with a spoonful of the creamy scallops and their sauce, garnish with chopped chives and serve immediately.