These bay scallops are set in a luscious Marsala cream sauce, served over hot crispy bread and garnished with fresh chives. It's a simple dish to prepare, yet so special and decadent. Best to enjoy these toasts with a knife and fork. Slideshow:  More Scallop Recipes 

Sarah Bolla
Sarah Bolla
March 2014

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Credit: © Sarah Bolla

Recipe Summary

total:
15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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