Scaloppine marsala (4)
Instructions
Clean the scallops depriving them of any skin and coils slightly between two sheets of wax paper moistened to pareggiarle.
In a frying pan to heat the butter and oil and cook briefly on the one hand and on the other the scallops lightly flour; season with salt and pepper.
Drain the scallops and keep them warm blankets; delete the cooking fat, pour in the Marsala and reduce a little causing it to simmer, place the scallops in the skillet, quickly avvoltolarle; If you want more sauce, add a few tablespoons of hot water (or broth).
Serve warm, with scallops serve a puree, or potato fritters.
Ingredients and dosing for 4 persons
- 600 g of scaloppine di vitello not too thin
- 2 tablespoons of flour
- 30 g of butter
- 3 tablespoons of olive oil extra virgin
- 10 cl of marsala wine
- Salt
- Pepper