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1
Place the meat between two sheets of plastic wrap and beat it with a mallet to flatten all slices to the same thickness. Sprinkle with salt and pepper to taste and dredge each slice in flour.
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2
In a heavy skillet over a medium flame, heat 3 tablespoons of oil and saute the scaloppine on both sides.
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3
Prepare scallops as per above directions. Add butter to the skillet with meat and as soon as it melts add Marsala wine, the water and saute over a high flame until the liquid is slightly reduced.
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4
Arrange on a serving dish; top with its sauce and some chopped parsley.
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5
To add mushrooms:
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6
Prepare scallops as per above directions and set aside.
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7
In the same skillet, heat 3 tablespoons of oil over a medium heat.
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8
Add onions until light golden, about 5 minute Add sliced mushrooms, salt and pepper, cook on a medium heat for about 7 minutes.
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9
Place in a colander to drip any excess oil and return to the skillet.
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10
Add the scallops, the Marsala, 1/4 cup of water, some of the parsley and saute over a medium high heat until the liquid is slightly reduced, 2 to 3 minutes.
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11
Arrange on a serving dish, and top with its sauce, the mushrooms and some chopped parsley.
