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Master Recipe for Sauteed Veal Scallops

Master Recipe for Sauteed Veal Scallops

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Veal scallops are quick and easy to cook. In the simplest method, they are coated in Flour and sautéed in butter. After sautéing them, you may either dip them in a sauce for a few moments, or plate them and simply pour a sauce over the scallops. Serves 4

SKU 770-Recipe

4 Serves

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Ingredients:

1 cup flour
1 teaspoon salt
1/2 teaspoon ground black pepper
5 tablespoons unsalted butter
1 pound veal scaloppini (about 8 scallops) pounded evenly to 1/4 inch thickness

Directions:

Combine flour, salt, and pepper and spread out on a plate.
In a large skillet melt half the butter over moderately high heat. When butter is hot, but not brown, dip 2 or 3 veal scallops into the flour mixture. Coat both sides well and shake off any excess. Place them in the hot pan and cook about 2 minutes on the First side, until well browned. Flip them and cook about 1 minute on the other side. Set aside and keep warm while you finish the others. Add more butter as the butter burns.