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Sauteed Veal Scallops With Lemon
(Scaloppine al Limone)
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| What You Need: |
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2 tablespoons butter
3 tablespoons olive oil
¾ cup beef stock, fresh or canned
6 paper-thin lemon slices
1 tablespoon lemon juice
2 tablespoons soft butter
1½ pounds veal scallops, cut 3/8 inch
thick and pounded until ¼ inch thick
Salt
Freshly ground black pepper
Flour
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| How To Cook: |
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1. Season the veal scallops with salt and pepper, then dip them in flour and shake off the excess. In a heavy 10- to 12-inch skillet, melt 2 tablespoons of butter with the 3 tablespoons of oil over moderate heat.
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2. When the foam subsides, add the veal, 4 or 5 scallops at a time, and saute them for about 2 minutes on each side, or until they are golden brown. With tongs, transfer the veal scallops to a plate.
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3. Now pour off almost all the fat from the skillet, leaving a thin film on the bottom. Add ½ cup of beef stock and boil it briskly for 1 or 2 minutes, stirring constantly and scraping in any browned bits clinging to the bottom and sides of the pan.
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4. Return the veal to the skillet and arrange the lemon slices on top. Cover the skillet and simmer over low heat for 10 to 15 minutes, or until the veal is tender when pierced with the tip of a sharp knife.
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5. To serve, transfer the scallops to a heated platter and surround with the lemon slices. Add the ¼ cup of remaining beef stock to the juices in the skillet and boil briskly until the stock is reduced to a syrupy glaze.
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6. Add the lemon juice and cook, stirring, for 1 minute. Remove the pan from the heat, swirl in 2 tablespoons of soft butter and pour the sauce over the scallops.
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