Veal Scallops With Parsley Lemon And Garlic Recipes

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VEAL SCALLOPS WITH PARSLEY, LEMON AND GARLIC



Veal Scallops with Parsley, Lemon and Garlic image

Categories     Beef     Citrus     Garlic     Herb     Sauté     Wheat/Gluten-Free     Lemon     Veal     Fall     Bon Appétit

Yield 2 Servings; can be doubled

Number Of Ingredients 6

3 tablespoons minced fresh parsley
1 1/2 teaspoons grated lemon peel
1 large garlic clove, minced
1 1/2 tablespoons butter
1/2 pound veal scallops (about 2 large)
1/3 cup dry vermouth

Steps:

  • Combine minced parsley, grated lemon peel and garlic in small bowl. Season with salt and pepper.
  • Melt butter in heavy large skillet over high heat. Season veal with salt and pepper. Add veal to skillet; sauté until golden brown and just cooked through, about 1 minute per side. Transfer veal to large plate. Add vermouth to skillet; boil 1 minute, scraping up browned bits. Add half of parsley mixture and any accumulated juices from plate and boil 1 minute longer . Spoon sauce over veal. Sprinkle remaining parsley mixture over and serve.

VEAL SCALLOPS WITH LEMON AND CAPERS



Veal Scallops with Lemon and Capers image

Categories     Sauté     Quick & Easy     Lemon     Veal     White Wine     Gourmet

Yield Serves 2

Number Of Ingredients 9

1/4 cup all-purpose flour
1/2 teaspoon salt
four 3-ounce veal scallops, each about 1/8 inch thick
1 tablespoon olive oil
1/2 cup dry white wine
three 1/4-inch lemon slices, halved
1 teaspoon drained bottled capers
1 tablespoon unsalted butter
1 teaspoon minced fresh parsley leaves

Steps:

  • In a shallow dish stir together the flour and the salt and in the flour mixture dredge the veal, 1 piece at a time, shaking off the excess. In a large non-stick skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the veal for 1 minute, or until it is pale golden. Turn the veal and sauté it for 30 seconds more, or until it is pale golden and just springy to the touch. Transfer the veal to a platter and keep it warm, covered. Add to the skillet the wine, the lemon, and the capers and simmer the mixture for 1 minute. Swirl in the butter and the parsley and pour the sauce over the veal.

VEAL SCALLOPS WITH LEMON AND CAPERS



Veal Scallops with Lemon and Capers image

a sensational dish for an easy dinner. This comes together in 5 minutes if you have all the ingredients at hand.

Provided by evelynathens

Categories     Veal

Time 7m

Yield 2 serving(s)

Number Of Ingredients 9

1/4 cup all-purpose flour
1/2 teaspoon salt
4 (3 ounce) veal scallops
1 tablespoon olive oil
1/4 cup dry white wine
3 lemon slices, ¼ inch,halved
1 teaspoon drained capers
1 tablespoon butter
1 teaspoon minced fresh parsley

Steps:

  • In a shallow dish, stir together flour and salt and dredge veal, one piece at a time, shaking off excess.
  • In a large, non-stick skillet heat oil over moderately-high heat until it is hot but not smoking, and saute veal for 1 minute or until pale golden.
  • Turn veal and saute 30 seconds more, or until pale golden and just springy to touch.
  • Transfer to a platter and keep warm, covered.
  • Add wine, lemon and capers to the skillet and simmer for 1 minute.
  • Swirl in butter and parsley and pour the sauce over the veal.
  • Serve with buttered rice and steamed broccoli and carrots.

Nutrition Facts : Calories 472.7, Fat 28.3, SaturatedFat 11.2, Cholesterol 149.6, Sodium 811.4, Carbohydrate 13.8, Fiber 0.8, Sugar 0.6, Protein 34

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