New This Month

Scallopine alla Marsala

  • Servings: 4

Source: Martha Stewart Living Television, May 2000


  • 1 1/4 pounds boneless pork, chicken, turkey, or veal, thinly sliced
  • 1/2 cup all-purpose flour
  • Coarse salt and freshly ground black pepper
  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 tablespoons olive oil
  • 3/4 cup Marsala wine
  • 1/4 cup orange juice or 2 tablespoons lemon juice
  • Slices of orange or lemon, for garnish (optional)
  • Sprigs of fresh thyme, for garnish (optional)


  1. Place pork, chicken, turkey, or veal between two sheets of plastic wrap. Using a meat pounder or the side of a cleaver, pound out to a thickness of 1/8-inch.

  2. Place flour in a shallow dish. Season with salt and pepper. Very lightly coat each scallop with flour, tapping off excess.

  3. In a large skillet, heat butter with oil until very hot but not smoking. Quickly brown scallops, 30 seconds to 1 minute per side. Transfer to a serving platter and keep warm.

  4. Add Marsala to pan along with orange juice for pork, lemon juice for chicken, turkey, or veal. Cook, scraping with a wooden spoon to loosen browned bits from bottom of pan. Add orange or lemon slices, and continue to cook until sauce thickens, about 4 minutes more. Garnish platter with orange or lemon slices. Pour sauce over meat and serve immediately, garnished with thyme.


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