Veal Scallops Oporto
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
43
Sourness
34
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Flour scallops lightly and sauté in butter and olive oil, turning to brown evenly
2
When brown and tender, add port and cook gently for 2 minutes
3
Season to taste
4
Remove meat to a hot platter and add cream to pan
5
Stir to scrape up brown bits and thicken lightly with a little beurre manié
6
Taste for seasoning and pour over scallops
7
Serve with home-made noodles dressed with buttered crumbs
8
With this, drink a white Burgundy
9
Flour scallops lightly and sauté in butter and olive oil, turning to brown evenly
10
When brown and tender, add port and cook gently for 2 minutes
11
Season to taste
12
Remove meat to a hot platter and add cream to pan
13
Stir to scrape up brown bits and thicken lightly with a little beurre manié
14
Taste for seasoning and pour over scallops
15
Serve with home-made noodles dressed with buttered crumbs
16
With this, drink a white Burgundy