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Bay Scallop-Marsala Cream Toasts

These bay scallops are set in a luscious Marsala cream sauce, served over hot crispy bread and garnished with fresh chives. It's a simple dish to prepare, yet so special and decadent. Best to enjoy these toasts with a knife and fork.

Prep Time

    •    Prep and cook time: 15 minutes
    •    Yield: Serves 4


    •    1 garlic clove
    •    1/2 cup marsala wine
    •    1 tbsp unsalted butter
    •    2 pounds bay scallops
    •    8 chives, finely minced
    •    2 shallots, finely minced
    •    1/4 cup plus 2 tbsps heavy cream
    •    1 tbsp extra-virgin olive oil, plus more for drizzling
    •    four 1 inch slices grilled or toasted sourdough bread


  1. Preheat the oven to 375°. Rub the bread slices with the cut side of a garlic clove. Place bread on a baking sheet and drizzle with olive oil. Bake for 8 minutes until slices are golden brown and lightly toasted.

  2. Meanwhile, in a nonstick skillet heat 1/2 tablespoon of olive oil over medium-high heat until shimmering in the pan. Add the shallots and cook until translucent, about 4 minutes. Add the scallops to the pan, season with salt and pepper, and cook until they have slightly browned, about 2 minutes. Pour in the Marsala wine, and simmer for 2 minutes, until slightly reduced. Add the heavy cream and stir to coat and heat through. Add the butter and stir to combine. Season with salt and freshly ground black pepper.

  3. Remove toasted bread from the oven and top each slice with a spoonful of the creamy scallops and their sauce, garnish with chopped chives and serve immediately.

This great family recipe is thanks to Food&Wine Recipes at


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