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SCALLOPS MARSALA 
1 1/2 lb. scallops
3 tbsp. butter, or butter
2 tbsp. shallots, finely chopped
Green onions, or white parts
1/2 lb. sm. mushrooms, sliced
3/4 c. whipping cream
4 tbsp. Marsala Wine, or Madeira Wine
Salt to taste
White pepper, freshly ground
Parsley or chervil, finely chopped

Cut large scallops in half horizontally. Melt half the butter in a large skillet. Add shallots or green onions and mushrooms; saute' about 3 minutes over medium high heat. Spoon into a medium bowl; cover and set aside. Melt the rest of the butter in the skillet. Add scallops; saute 1 to 2 minutes or until JUST OPAQUE. Do not overcook. Use a slotted spoon to add scallops to the mushroom and onion mixture. (The scallops will continue to cook a little off the fire.) Add cream and wine to the liquid in the skillet. Add any liquid in the bottom of the bowl holding the onions and scallop mixture. Cook over medium-high heat until sauce reduces to 2/3 to 3/4 cup and thickens enough to coat a spoon lightly. Add reserved onion and scallop mixture; heat through. Season with salt and white pepper to taste. Makes 6 main-dish or 8 appetizer servings. The use of Marsala or Madeira TABLE Wines in lieu of so-called cooking wines will greatly improve the end product. A good idea to use in wines for cooking, is can you drink it, if so it is okay to use. The so-called cooking have so much salt in them you cannot drink them.
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