Serves: 4
Total Calories: 344
1 Place a rack in the center of the oven. Preheat the oven to 375°F. Butter a 9-inch baking dish. Or, if using scallop shells, butter 4 shells, then place them on a baking sheet.
2 Cut the scallops in half crosswise. Sprinkle them with salt and pepper and place them in the dish or shells.
3 Melt the butter in a small skillet. Add the shallots and cook 2 minutes or until tender. Stir in the Marsala and bring to a simmer. Stir in the lemon juice, and salt and pepper to taste.
4 Pour the butter mixture over the scallops. Scatter the almonds on top. Bake 12 minutes or until the scallops are opaque and the almonds are lightly browned. Serve immediately with lemon wedges.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Baked Scallops with Marsala and Almonds recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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