Haven't gotten to make anything in a bit. Susan wanted marsala. So...
Cooked bacon in cast iron until crispy. Cut into small pieces. With bacon fat still in pan. Sauted a full shallot and 3 cloves of garlic. Added a full cup of marsala wine, sifted white flour, and 2 cups of leftover homemade beef broth from marrow. Added diced bacon and let simmer. Made semolina based cappolini pasta for pasta alongside pan seared scallops. Side of asparagus roasted with olive oil and French seasoning infused salt. End result...
Scallop bacon marsala with a side of roasted asparagus. Not the prettiest, but my God was it rich with a hint of sweetness and bacony saltiness.
