scallops in fortified wine
Scaloppine al marsala
Every Italian region has its own ways of preparing thin, boneless meat including Trapani on Sicily, where they have a preference for cooking with the local marsala wines. Marsala is a fortified wine made to last long sea voyages, and it adds an interesting combination of sweetness and savory flavors to the meat. The wine can be hard to find, even in Italian supermarkets. In that case it can be substituted with port, sherry or Madeira.
I like to add lots of garlic to this dish and let it melt in the sauce, which is slightly unorthodox according to most recipes. So feel free to adjust the garlic measures to your tastes.