Today we are going to prepare a delicious recipe of Italian origin, a very simple dish full of flavor. It’s about the escalopes al marsalaa quick and easy meat dish that you can serve as a second or main course at a family meal.
Just like the scallops with Port, to make this recipe we will need very tender veal meat, to which we will give a special flavor thanks to the Marsala wine sauce, another fortified wine that comes in handy in the kitchen. You can also make these scallops using pork loin fillets, if you prefer.
Marsala wine, originally from Sicily, is a generous wine such as Port, Sherry or Madeira, to which brandy or other alcohols are added during fermentation to increase their graduation, aroma and flavor. Since 1969, this wine from the Sicilian region of Marsala has had the protection of being a Controlled Designation of Origin.
We buy very fine white veal fillets or entrecotes and beat them into the palms to make them more tender and finer. Season them to taste and coat them lightly with flour, removing the excess before frying. In a frying pan, melt the butter and when it starts to foam, brown the scallops over high heat so they don’t cook too much inside.
Remove the meat and keep it warm. While, deglaze the pan with the Marsala wine, rubbing with a wooden spoon. Then add a pinch of cornstarch dissolved in cold water and reduce the sauce until it begins to thicken.
Add the rest of the butter, return the fillets to the pan and add the thyme (or fresh sage) and finish cooking the meat in the sauce for two or three more minutes. Taste and adjust for salt and pepper.
We serve this dish, placing the scallops in a dish, and covering them with the Marsala wine sauce. We decorate with more aromatic herbs to maintain that perfume that we will notice in each bite.
TI’O JOSE’ MARSALA SUPERIORE RUBINO DOC DOLCE 75 CL
OXO Good Grips Meat Mallet, Great for Pounding and Tenderizing Meat, Black/Grey
With what to accompany the scallops to Marsala
To accompany the escalopes al marsalayou can resort to the classic fried potatoes, you can prepare a little cooked and very loose white rice or if you prefer, you can also serve them with some sauteed mushrooms in the pan, which go great with this recipe.
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