Veal Scallops with Avocado - Recipes

Veal Scallops with Avocado - Recipes


1 pound veal scallops
1 egg, beaten
2 Tablespoons flour
3 Tablespoons butter
1 Tablespoon oil
1/4 cup vermouth
1/2 cup chicken broth
3 Tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon white pepper
1/4 cup chopped parsley
1 large avocado


Soak scallops in egg for at least 1 hour, then coat evenly with flour.  Melt butter and oil in skillet and saute 1/2 the veal scallops at a time for about 3 minutes per side and remove to a warm plate.  After browning all veal, return meat to the skillet.  Add vermouth, stirring gently. Add the broth, 2 Tablespoons lemon juice, salt and pepper. Stir well until sauce is creamy.  Cover and simmer 10 to 15 minutes.  Add parsley during the last 5 minutes.  While veal is cooking, peel and slice avocado and sprinkle the remaining lemon juice.  Bake the slices at 300 degrees for 5 minutes.  Place veal on serving platter, surround with avocado slices and pour on sauce.  Serve at once.

Servings:  4

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