For the Marsala cream sauce: In a medium saucepan, melt the butter over medium-high heat. Once the butter is melted and sizzling, add the shallots and garlic and saute until they become translucent. Add the thyme, salt and pepper to the pan and mix well. Carefully add 1/4 cup of the Marsala to the pan; it will bubble up. Then add the remaining 1/4 cup. Bring to a boil and simmer until reduced down to approximately 1/4 cup of liquid. Add the cream, bring to a simmer and reduce until the mixture has thickened slightly, 10 to 12 minutes. Keep the sauce warm until ready to serve.
For the scallops: Pat the scallops dry with paper towels and season with salt and pepper. Heat a heavy-bottomed skillet over medium-high heat until a drop of water in the pan jumps, sizzles and evaporates within a few seconds. Dry sear the scallops in the hot pan until deep golden brown on each side, approximately 2 minutes per side. Squeeze 1/2 a lime over the scallops and shake the pan to release the scallops while the lime juice steams.
Remove immediately, place over a bed of steamed jasmine rice, cover with Marsala sauce and serve with a wedge of lime.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Tracy's King Crab Shack, Juneau, AK