Veal Scallops With Parsley, Lemon And Garlic
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
40
Spice
58
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Parsley (minced fresh)1.5 tsps
Lemon Peel (grated)1 large
Garlic (clove, minced)1.5 tbsps
Butter1 cup
Vermouth (dry)Directions:
1
Combine minced parsley, grated lemon peel and garlic in small bowl
2
Season with salt and pepper
3
Melt butter in heavy large skillet over high heat
4
Season veal with salt and pepper
5
Add veal to skillet; sauté until golden brown and just cooked through, about 1 minute per side
6
Transfer veal to large plate
7
Add vermouth to skillet; boil 1 minute, scraping up browned bits
8
Add half of parsley mixture and any accumulated juices from plate and boil 1 minute longer
9
Spoon sauce over veal
10
Sprinkle remaining parsley mixture over and serve
11
Combine minced parsley, grated lemon peel and garlic in small bowl
12
Season with salt and pepper
13
Melt butter in heavy large skillet over high heat
14
Season veal with salt and pepper
15
Add veal to skillet; sauté until golden brown and just cooked through, about 1 minute per side
16
Transfer veal to large plate
17
Add vermouth to skillet; boil 1 minute, scraping up browned bits
18
Add half of parsley mixture and any accumulated juices from plate and boil 1 minute longer
19
Spoon sauce over veal
20
Sprinkle remaining parsley mixture over and serve