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What You Need:
(To serve 4)
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8 veal scallops, cut ½ inch thick and pounded ¼ inch thick (1½ to 2 pounds)
Salt
Freshly ground black pepper
Flour
3 tablespoons butter
1 tablespoon vegetable oil
2 tablespoons finely chopped shallots or scallions
½ cup dry white wine
½ cup heavy cream
A few drops of lemon juice
Fresh parsley sprigs
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Translate this recipe:
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| How To Cook: |
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1. Season the scallops with salt and a few grindings of pepper. Dip them in flour and then shake them vigorously to remove all but a light dusting. In a 10- to 12-inch enameled or stainless-steel skillet, melt the butter with the oil over moderate heat. When the foam subsides, brown the scallops for 3 or 4 minutes on each side, or until they are a light golden color.
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2. Remove them from the pan and set aside. Pour off almost all the fat from the skillet, leaving just enough to make a thin film on the bottom. Stir in the shallots and cook slowly for a moment. Pour in the wine and bring it to a boil over high heat, stirring and scraping in any browned bits that cling to the bottom or sides of the pan. Boil for 2 or 3 minutes until the wine has been reduced to about ¼ cup.
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3. Reduce the heat, stir in the cream and simmer, stirring constantly, for 3 to 5 minutes, or until the sauce thickens. Taste and season with a few drops of lemon juice, salt and pepper. Return the scallops to the skillet, baste with the sauce and cook just long enough to heat the scallops through. Arrange the scallops, overlapping them slightly, down the center of a heated serving platter, pour the sauce over them, decorate with parsley and serve at once.
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