Scallops of veal with capers and lemon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Veal scallopini; pounded evenly to |
| ; 1/4 inch thickness | ||
| Salt and pepper; to taste | ||
| 2 | tablespoons | Olive oil; divided |
| ¼ | cup | Lemon juice; fresh |
| ½ | cup | White wine |
| 2 | tablespoons | Unsalted butter; cold |
| 2 | tablespoons | Capers |
| ¼ | cup | Flat-leaf parsley; finely chopped |
Directions
1. Season the veal with salt and pepper. Heat 1 Tbsp. of the olive oil in a large saut‚ pan until just smoking.
2. Add the scallops 2 at a time and saut‚ about 2 minutes on the first side, until well browned.
3. Flip them and cook for about 1 minute on the other side. Set aside and keep warm in a low temperature oven while you finish the others.
4. Repeat with the remaining scallops, adding the remaining olive oil as needed. Turn the heat to high and add the lemon juice and white wine; continue cooking until reduced by half.
5. Add the chilled butter, whisking until incorporated into the sauce. Add the capers and parsley and immediately pour over the veal.
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