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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This a nice treat for a special occasion or dinner party with good friends. I usually serve this with spinach salad and crusty bread. Rice or noodles would also be nice with the tasty sauce. I found this in a junior league cookbook. Ingredients:
1 1/2 lbs veal scallops or 1 1/2 lbs veal cutlets, sliced 1/4 inch thick and pounded thin |
1 teaspoon salt |
1 teaspoon white pepper |
3 tablespoons flour |
6 tablespoons butter |
1 tablespoon olive oil |
2 tablespoons chopped scallions |
1/2 cup dry white wine |
1 cup heavy cream |
1/2 lb mushroom, wiped,trimmed and sliced |
1 tablespoon lemon juice |
2 tablespoons chopped parsley |
1/4 lb shrimp, peeled,deveined,and steamed |
1/2 lb crabmeat, picked over well |
Directions:
1. Pat the veal dry with paper towels.
2. Combine the salt, pepper and flour in a shallow dish; dredge the veal in the flour, shaking off the excess.
3. In a large heavy skillet, melt 3 tablespoons of the butter with the oil; when hot, saute the scallops for 2 minutes on each side; remove to a heated platter and keep warm.
4. Reduce the heat and saute the scallion for 1 minute; remove from the pan; add the wine and deglaze the pan over high heat until the liquid is reduced by half, about 2 minutes.
5. Reduce the heat to low; add the cream and simmer for 4 minutes; add the mushrooms and cook for 3 minutes; add the lemon juice and 1 tablespoon of the parsley; cook 1 minute.
6. Pour the sauce over the veal.
7. In a separate pan, melt the remaining 3 tablespoons of butter, add the shrimp and crabmeat and gently toss until warm, about 2 minutes.
8. Spoon on top of the veal and sprinkle with remaining parsley.
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