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• 1 lb Clearwater Sea Scallops, defrosted
• ½ cup Bread Crumbs, seasoned with 1 tbsp. garlic powder
• 1 tbsp. Olive oil
• ½ cup Sweet Marsala
• ¼ cup Heavy Cream

• Coat the scallops lightly with the seasoned bread crumbs.
• Heat a large skillet to medium heat and add he oil.
• Lightly brown the scallops for about 1-2 minutes per side.
• Remove the scallops from the pan and set aside.
• Remove the pan from heat and add in the Marsala.
• Return the pan to the burner and turn up to high heat.
• Reduce the Marsala by ¾’s and add the heavy cream.
• Return the scallops to the pan and reduce the cream until it coats the back of a spoon (about 2 minutes).
• Serve immediately.
• Serves 4