From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
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
- 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
TO PREPARE:
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
